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Pre-heat the oven to 425°
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Prep the potatoes, peeling the sweet and cleaning the red and golden.
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Cube them to the desired size.
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Toss them in a bowl or zip-seal bag.
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For more even coating, mix all the spices together in a small bowl or in a mortar and pestle.
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Add the olive oil to the potatoes and coat.
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Once the potatoes are coated, sprinkle the spices in, taking care to jostle the bag or stir the bowl while doing so.
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After all the spices have been head, seal and give a vigorous shake and mix, so all the potatoes are coated in the spices.
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Spread the potatoes in a single layer on the cast iron pan.
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Bake for approximately 20 minutes for smaller diced and up to 40 for a larger dice; flipping the potatoes half way through.
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Once done to desired tenderness and crispiness, serve and enjoy immediately.