2 lb. small red, Yukon gold, purple, and/or sweet potatoes, cut into ¼-inch-thick slices
1 Tbsp. lemon juice
1 tsp. dried Italian seasoning, crushed
⅝ tsp. garlic powder, divided
Sea salt, to taste
Freshly ground black pepper, to taste
¾ cup purchased hummus
¼ cup roasted red peppers, rinsed and drained
⅛ tsp. smoked paprika

2 lb. small red, Yukon gold, purple, and/or sweet potatoes, cut into ¼-inch-thick slices 1 Tbsp lemon juice 1 tsp dried Italian seasoning, crushed

Preheat oven to 400°F. Line two large baking sheets with parchment paper or silicone baking mats. Place potatoes in a single layer on prepared pans. Bake 5 minutes. In a small bowl stir together lemon juice, Italian seasoning, the ½ tsp. garlic powder, and 2 Tbsp. water. Brush over potatoes. Bake 15 to 20 minutes more or until potatoes are tender, brushing with additional lemon juice mixture if potatoes look dry.
Remove pan from oven; remove parchment. Preheat broiler. Turn potatoes over. Broil 4 to 6 inches from heat 4 to 5 minutes or until lightly crisp around edges. Season with salt and black pepper.
Meanwhile, in a blender or food processor combine the remaining ingredients. Cover and blend until smooth. Serve with potatoes for dipping.