3 lbs. potatoes
2 Tbsp olive oil
½ Tbsp chili powder
½ tsp cumin
⅛ tsp cayenne pepper
⅛ tsp garlic powder
¼ tsp onion powder
½ tsp salt
Freshly ground pepper (5-10 cranks of a mill)
Preheat the oven to 400 degrees. Wash the potatoes and let the excess water drain away. Cut the potatoes into 1 to 2 inch cubes.
Place the cubed potatoes in a large bowl and add the olive oil plus all of the spices (chili powder, cumin, cayenne, garlic powder, onion powder, salt, pepper). Toss the potatoes until they are well coated in oil and seasoning.
Spread the potatoes out over a baking sheet covered with foil or parchment paper. Make sure the potatoes are in a single layer and not piled on top of one another. Use two baking sheets if needed.
Roast the potatoes in the preheated oven for 40 minutes, or until golden brown on the edges and blistered on the cut surfaces. (Cooking time will depend on the size of your cubes.)
Chili Roasted Potatoes