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Breakfast Potatoes INGREDIENTS 1teaspoon black pepper 1teaspoon ancho chile powder or chili powder of choice, to taste (optional) ½teaspoon smoked paprika ½teaspoon garlic powder ½teaspoon onion powder ½teaspoon dried oregano 2pounds Yukon Gold potatoes, diced into 1-inch cubes (about 5 large potatoes) ⅓cup extra-virgin olive oil 1½teaspoons kosher salt, plus more to taste Chopped parsley or cilantro (optional) PREPARATION Step 1 Heat the oven to 425 degrees with the rack in the center position. Step 2 In a small bowl, combine the black pepper, chile powder (if using), smoked paprika, garlic powder, onion powder and dried oregano. Step 3 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. Step 4 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. @FoodAndRecipesWithCherokee 🦉