These oven-roasted potatoes have a little kick to them and are packed with flavor! They're not spicy though!
2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch pieces
2 - 4 tablespoons olive oil, divided
1/2 teaspoon chile powder
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
salt and pepper
Place the potatoes in a large bowl and cover them with cold water. Let sit 1/2 - 1 hour.
Preheat the oven to 425 degrees F.
Generously grease a large, rimmed cookie sheet with 1 - 2 tablespoons of oil.
Drain the potatoes, rinse them and pat dry with paper towels.
Place them on the cookie sheet and drizzle with 2 tablespoons oil.
Massage the oil into the potatoes with your hands.
In a small bowl mix the chile powder, paprika, cumin and red pepper flakes.
Sprinkle it over the potatoes and then massage it into the potatoes with your hands.
Spread them out in one layer and season well with salt and pepper.
Bake 25 - 30 minutes.
Remove the pan from the oven and turn the potatoes over.
Bake 15 - 20 more minutes until potatoes are rusty-brown and fork tender.
Serve immediately with more salt and pepper if needed.
They're also good with a little sour cream for dipping
2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch pieces
2 - 4 tablespoons olive oil, divided
1/2 teaspoon chile powder
1/2 teaspoon sweet or smoked paprika
1/4 teaspoon ground cumin
1/4 teaspoon red pepper flakes
salt and pepper
Place the potatoes in a large bowl and cover them with cold water. Let sit 1/2 - 1 hour.
Preheat the oven to 425 degrees F.
Generously grease a large, rimmed cookie sheet with 1 - 2 tablespoons of oil.
Drain the potatoes, rinse them and pat dry with paper towels.
Place them on the cookie sheet and drizzle with 2 tablespoons oil.
Massage the oil into the potatoes with your hands.
In a small bowl mix the chile powder, paprika, cumin and red pepper flakes.
Sprinkle it over the potatoes and then massage it into the potatoes with your hands.
Spread them out in one layer and season well with salt and pepper.
Bake 25 - 30 minutes.
Remove the pan from the oven and turn the potatoes over.
Bake 15 - 20 more minutes until potatoes are rusty-brown and fork tender.
Serve immediately with more salt and pepper if needed.
They're also good with a little sour cream for dipping
