1 tablespoon each
Ground cumin
Granulated garlic
Dehydrated onion flakes or onion powder
Smoked paprika
Cayenne or any other red chili powder
Powdered bouillon (I used chicken) or nutritional yeast
White sugar
2 heaping teaspoons of adobo seasoning
2 heaping tablespoons of all-purpose flour
Mix all of the above. You should have 1/4 cup of seasoning, which is enough for at least 3 batches of potatoes.
Please feel free to experiment wildly with the spices; if you don’t have adobo, garlic salt or any seasoned salt works great. I was out of both onion flakes and onion powder, so I crushed up some French’s fried onions and used those instead. (No regrets on that front, if you can believe it.)
To make the potatoes, heat your oven to 475ºF with a rack in the upper third. Cut 1 pound of unpeeled russet potatoes into 1/2-inch dice and toss them with about a third of the Live Más Dust. Heat a large, oven-safe skillet over medium heat, then add enough neutral cooking oil to coat the bottom. Add the seasoned potatoes to the hot oil in a single layer and cook, undisturbed, for 3-5 minutes. Turn them over with a spatula and transfer to the oven. Roast for 10-15 minutes, flipping the potatoes once or twice, until they’re golden brown and crispy.
While they cook, pop open some canned nacho cheese and refried beans, mix your favorite hot sauce with bottled ranch dressing (I swear, ranch is the secret to all their creamy sauces), and throw some Live Más Dust into cooked ground beef—or crispy tofu crumbles. It’s all assembly from here on out.