- 2 pounds peeled potatoes Russet, red and sweet, in 1" cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Preheat oven to 400°F. Toss potatoes with oil in large bowl. Add Seasoning; toss to coat evenly. Spread in single layer on foil-lined large baking pan sprayed with no stick cooking spray.
- Roast 25 to 30 minutes or until potatoes are tender and golden brown, stirring halfway through cook time.
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