1 tsp ancho chile powder or chili powder of choice, to taste (optional)
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
2lbs Yukon gold potatoes, diced into 1-inch cubes (about 5 large potatoes)
⅓ cup extra-virgin olive oil
1½ tsp kosher salt (such as Diamond Crystal), plus more to taste
Chopped parsley or cilantro, (optional)
Directions
Heat the oven to 425 degrees with the rack in the center position.
In a small bowl, combine the black pepper, chile powder (if using), smoked paprika, garlic powder, onion powder and dried oregano. Place the potatoes in the middle of a sheet pan, drizzle with olive oil and toss well. Sprinkle on the salt and toss again. Add the spice mix and toss once more, until the potatoes are coated. Scatter the potatoes across the pan in a single layer.
Roast potatoes, turning with a flat metal spatula every 10 minutes, until they’re tender, about 35 minutes. If you’d like them crispier on the outside, continue roasting for 10 to 15 minutes more. Don’t worry if any pieces stick to the pan a little; just give them a little nudge with the spatula. (The crispy bits are the best.) Taste and sprinkle with more salt, if needed. Sprinkle with fresh herbs, if using, and serve.
