Oven Potatoes

Oven potatoes are always a bit hit when I make them for my kids or for family get-togethers.  I have never really tried to codify my recipe before, but here is my first attempt.

Step 1.  Cut up a bunch of potatoes (approximately 3 pounds).  I try to cut them up a bit small.  I also like a variety of potatoes.  Sweet potatoes, white potatoes, purple potatoes, finger potatoes, red potatoes, etc.  I put the potatoes in a large cast iron pan with sides.  I then pour on the potatoes about 1/3 of a cup of oil (I use sunflower or coconut).  Make sure that you have enough oil to coat the potatoes, but no so much that they are swimming in the oil.  I then add sea salt, brown sugar, cumin, thyme, and chili powder to the potatoes. 

 To help you figure out how much of the spices I put on, here is a picture of them on a small plate.  I only put a generous pinch of chili powder in (mine happens to be extremely hot, so I have to be very careful).  I put in about 3/4 tsp of cumin and thyme, 1 large teaspoon of sea salt, and 1 heaping tablespoon of brown sugar.  (Sometimes I don't add the sugar - it is purely optional.)

Step 2.  Bake the potatoes in the oven for at least an hour at 435 degrees.  After about an hour I start watching them and will occasionally stir them to make sure all of the potatoes get a chance to brown.  I want them to be pretty brown so that they are super delicious.  If you add sweet potatoes you have to be careful not to stir them very much at the end.  Sweet potatoes are very fragile and will fall apart.