Ingredients:
Prep time: 10 minutes Cooking time: 20 minutes Makes four servings 4 cups leftover cubed roasted potatoes 1/2 cup chopped red bell pepper 2 cloves garlic, minced 1 teaspoon each: paprika, ground cumin and ground coriander 1/2 teaspoon ground caraway seeds 1/4 teaspoon cayenne pepper Kosher or sea salt to taste

Instructions:
Preheat oven to 350 degrees and spray baking sheet with nonstick cooking spray. Place potatoes, bell pepper and garlic in a medium bowl. Stir together remaining ingredients in small bowl and sprinkle over potatoes; toss well to coat. Transfer to prepared baking sheet and cook for 20 minutes or until potatoes are hot and slightly crisp on the edges. Season to taste with salt. Tip: To give these potatoes a bit more crisp, give them a coat with olive oil cooking spray halfway through the cook time. Nutrition per serving: 156 calories, 2 grams total fat, 0 grams saturated fat, 0 mg cholesterol, 13 mg sodium, 33 mg carbohydrate, 5 grams dietary fiber, 4 grams protein, 99 percent daily value for vitamin C, 17 percent daily value for vitamin A, 23 percent daily value for potassium. All materials courtesy of Tri-Lamb Group and Wisconsin Potatoes. For additional super spud recipes visit www.wisconsinpotatoes.com or order the Wisconsin Potato Sensations Cookbook by sending a check or money order for $8 to: Wisconsin Potato Sensations, Dept. FF, P.O. Box 327, Antigo, WI 54409. Allow 6-8 weeks for delivery. Plenty more great lamb recipes and cooking tips may be found online at www.leanonlamb.com