- 5 or 6 large red potatoes, skins left on, washed and cut into same size cubes, about 1.5 inches
- 1 tablespoon each of salt, paprika, cumin, and garlic
- 5 tablespoons extra virgin olive oil
Preheat oven to 425 degrees
Toss potatoes with oil, until evenly coated, and then sprinkle all of the spices, and toss again until evenly coated. Some people do this by tossing all ingredients in a large ziploc bag, but I find that much of the oil and spices get left behind, so just toss in a deep baking dish.
Bake for approximately 30-40 minutes, or until potatoes are crispy on the outside and soft on inside! If they begin to shrivel, you know you’ve baked them for a tad too long, so keep an eye out!
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