Ingredients

(Proportions for 2 servings follow each ingredient)
(Preparation 10 minutes for 1 serving, 20 minutes for 2; baking 1 hour)

1/4 teaspoon salt ( 1/2 teaspoon)
1/4 teaspoon garlic granules ( 1/2 teaspoon)
1/4 teaspoon chili powder ( 1/2 teaspoon)
1/4 teaspoon cumin ( 1/2 teaspoon)
1/8 teaspoon oregano ( 1/4 teaspoon)
Pinch coriander ( 1/8 teaspoon)
Dash cayenne pepper (dash)
2 cups white or red potatoes, diced (4 cups)
1/2 tablespoon canola or safflower oil (1 tablespoon)
1/2 cup cheddar cheese, grated (1 cup)
2 tablespoons green bell pepper, finely diced ( 1/3 cup)
2 tablespoons black olives ( 1/3 cup)
2 tablespoons green onion, chopped ( 1/4 cup)

Directions

Preheat oven to 400 F. In a small bowl, mix together salt, garlic, chili powder, cumin, oregano, coriander and cayenne pepper. Set aside.

Peel potatoes, or rinse and scrub skins clean. Pat dry with paper towel. Cut into 1/2-inch cubes and spread in an 8-by-8-inch baking dish (9-by-13-inch for two).

Drizzle olive oil over potatoes, then toss and rub potatoes with your hands to lightly coat. Sprinkle evenly with spice mixture and toss again to coat.

Cover dish with foil and bake for 30 minutes. Remove foil and continue baking an additional 15 minutes.

Remove dish from the oven and sprinkle first with cheese, then with bell peppers, olives and green onions. Return to oven, uncovered, and bake an additional 15 minutes, or until potatoes are tender when poked with a fork. Serve warm.