Preheat your oven to 400°F. Wash the mini potatoes thoroughly and pat them dry, keeping the skins on. Slice the potatoes into quarters, or halves if they are small, to ensure even roasting.

Place the sliced potatoes onto a lined baking sheet. Drizzle with extra virgin olive oil and sprinkle with chili powder, smoked paprika, garlic powder, salt, and freshly ground pepper. Toss everything together so the potatoes are evenly coated with the seasonings. I find that really working the spices into the potatoes makes them extra flavorful.

Spread the seasoned potatoes out in a single layer on the baking sheet. Roast in the preheated oven for 25–30 minutes, turning them halfway through, until they're browned and fork-tender. I like to keep a close eye on them towards the end so they don’t burn—every oven is a little different.

Remove the potatoes from the oven once they are nicely browned and cooked through. Sprinkle with fresh parsley if you like, and serve hot as a side dish.