Step 1: Preheat your oven to 425°F (220°C). A hot oven is crucial for getting those deliciously crispy edges on your potatoes.
Step 2: In a large mixing bowl, toss the cut potatoes with a generous drizzle of extra-virgin olive oil, smoked paprika, garlic powder, red pepper flakes, sea salt, and freshly ground black pepper. Make sure all the potatoes are well-coated in the seasoning.
Step 3: Spread the seasoned potatoes in a single layer on a baking sheet. Roast in the preheated oven for about 25-30 minutes, or until they’re golden brown and crispy, flipping them halfway through for even cooking.
Step 4: While the potatoes are roasting, heat 1 teaspoon of extra-virgin olive oil in a skillet over medium heat. Add the chopped yellow onion and red bell pepper, sautéing until they’re soft and slightly caramelized, about 5-7 minutes. Add the chopped garlic and cook for an additional minute until fragrant.
Step 5: Once the potatoes are done roasting, remove them from the oven and add them to the skillet with the sautéed vegetables. Toss everything together and adjust the seasoning with more sea salt and black pepper if necessary. Serve hot, garnished with fresh cilantro.
