4 russet potatoes
1/4 cup olive oil
1 teaspoon paprika or cayenne (use 1/2 teaspoon for milder spice)
1/2 cup sweet onion, chopped
1/2 cup bell pepper, chopped
Preheat oven to 425. Add potatoes to a large bowl. Drizzle with olive oil; reserve a small amount of oil for later. Season with your spice of choice, and add salt and pepper to taste. Toss potatoes, ensuring everything gets evenly coated. Spread potatoes evenly onto a non-stick sheet pan, and bake 30 minutes. Turn oven up to 475 and bake 10 minutes more.
Meanwhile, in a small pan, sauté onions and peppers in remaining olive oil on low heat, about five minutes. Combine potatoes with peppers and onions, and serve.