Quantities are based on using 5 - 6 large potatoes, adjust accordingly.
1 - 1½ large new potatoes per person
3 tbsp (90 ml) olive, or safflower oil
1/4 tsp (2 ml) chili powder (optional)
1/2 tsp (3 ml) garlic powder (optional)
salt and pepper to taste
The potatoes can be peeled, or scrubbed clean, leaving the skins on for extra flavour.
Cut into chunky pieces and lightly salt. Steam the potatoes in a steaming basket, or in the steamer pot of a double boiler for about 12 minutes. (Do not overcook as they will crumble!)
Transfer the potatoes to a bowl and mix carefully with the oil, and spices.
Line a large cookie or baking sheet with parchment paper (essential!) and spread the potato chunks evenly on it.
Bake at 400°F or 200°C for 45 - 55 minutes, turning occasionally until crisp and cooked inside.