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Spicy Skillet-Roasted Potatoes with Chili and Cumin

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Directions

1. Combine chili powder, paprika, cumin, and cayenne in small bowl.

2. If using small potatoes (1 1/2 to 2-inch diameter), halve each potato. If using medium potatoes (2 to 3-inch diameter), quarter each potato to create 3/4 to 1-inch chunks. Rinse potatoes in cold water and drain well; spread on clean kitchen towel and thoroughly pat dry.

3. Heat oil in heavy-bottomed 12-inch nonstick skillet over medium-high heat until shimmering. Add potatoes cut side down in single layer; cook, without stirring, until golden brown (oil should sizzle but not smoke), 5 to 7 minutes. Using tongs, turn potatoes skin side down if using halved small potatoes or second cut side down if using quartered medium potatoes; cook, without stirring, until deep golden brown, 5 to 6 minutes longer. Stir potatoes, then redistribute in single layer. Reduce heat to medium-low, cover, and cook until potatoes are tender (paring knife can be inserted into potatoes with no resistance), 6 to 9 minutes.

4. When potatoes are tender, sprinkle with salt and chili powder mixture and toss or stir gently to combine. Cook over medium-low heat until spices are fragrant, about 30 seconds; serve immediately.

Serves 3 to 4

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