Taters - Red Skillet 'Chili & Cumin

By Kwasome

For even cooking and proper browning, the potatoes must be cooked in a single layer and should not be crowded in the pan, so be sure to use a heavy-duty 12-inch skillet. A nonstick skillet simplifies cleanup but is not essential.

Ingredients

• 1 tsp chili powder
• 1 tsp sweet paprika
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper
• 1 1/2 lbs Red Bliss potatoes , small or medium, scrubbed and unpeeled
• 2 Tbs olive oil
• 3/4 tsp kosher salt

Preparation

Step 1

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.