Texas Style Oven Roasted Potatoes

Golden potatoes, caramelized bell pepper, and a seasoning blast of chili, cumin, onion, garlic, and paprika - an explosion of flavor in every bite. Plus, this is a quick and easy (and healthy) side dish you can whip up any night of the week.

Want to skip making the spice blend? I won't judge. Instead of the using the spices below (chili powder through black pepper), use 1 tablespoon powdered taco seasoning or fajita seasoning.

Texas Style Oven Roasted Potatoes

4 russet potatoes (or any potato of choice), peeled and cut into 2-inch pieces (if you use Yukon gold or red potatoes, you can leave the skin on if you want)
1 red bell pepper, seeded and chopped
2 tablespoons olive oil
1 tablespoon ground chili powder
1 teaspoon ground cumin
1/2 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
Green onions for serving, optional

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper (you can also use a large, ovenproof skillet if you have the room to arrange the potatoes in a single layer; I transferred my roasted potatoes to this pretty skillet after they were cooked).
Place the potatoes and bell pepper in a large bowl. Add the olive oil and toss to coat. Add the chili powder, cumin, paprika, onion powder, garlic powder, salt, and pepper and stir to coat. Transfer the potatoes to the prepared pan and roast for 30 to 35 minutes, until golden brown and tender, stirring once during cooking.
Top with green onions before serving if desired.

Serves 4