These potatoes get a touch of heat when they're roasted in hot chile oil.
Preheat oven to 450F and place a rack in the upper third of the oven.
Toss potatoes in a large roasting pan with olive oil, chile oil, salt and pepper.
Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes.
2 starch, 1/2 fat