2 lbs. (900g) baby gold fingerling potatoes, skin on and cut into halves lengthwise
1 tablespoon chili powder
1/4 teaspoon red chili flakes
1 teaspoon garlic powder
1 teaspoon paprika
2 teaspoons cumin
2 teaspoons salt
1/2 teaspoon pepper
3 tablespoons vegetable oil
Optional, to serve: Green onions, sour cream, grated sharp cheddar cheese
Place the fingerling potatoes into the bottom of a 5-quart slow cooker and pour the vegetable oil over the top. Using your hands or a wooden spoon, toss the potatoes until they are completely covered in the oil.
Sprinkle on chili powder, chili flakes, garlic powder, paprika, cumin, salt, and pepper. Mix well until all the spices have combined and evenly coated the potatoes.
Cook on high for 4 hours.
Tip: For the 'loaded' version of this dish, sprinkle fresh scallions and grated cheddar cheese over the potatoes 20 minutes before the meal finishes cooking. Enjoy with a dollop of sour cream.