INGREDIENTS
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2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1-inch pieces
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2 - 4 tablespoons olive oil, divided
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1/2 teaspoon chile powder
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1/2 teaspoon sweet or smoked paprika
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1/4 teaspoon ground cumin
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1/4 teaspoon red pepper flakes
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coarse salt and fresh black pepper