Ingredients
2 large russets, or 1 lb fingerling or small yellow potatoes cut into bite sized pieces
2 Tbs olive oil
1/2 tea ground cumin
1/2 tea paprika
1/2 tea garlic powder
1/2 tea salt
1/4 tea black pepper
Put the potatoes in a pot of cold water. Bring to a rolling boil and cook until potatoes are fairly soft. Drain the pots and add them to a frying pan with the oil and spices. Cook to desired crispiness.
