Roasted Curried Potatoes

I served this as an accompaniment to Double Cut Lamb Chops with Spicy Red Wine Gastrique and Moroccan Carrots (from May's Food & Wine, http://www.foodandwine.com/recipes/double-cut-lamb-chops-with-spicy-red-wine-gastrique) and everything was so good the Darling decided to renew our vows on the spot.

6 peeled, diced medium Russet potatoes
3 tablespoons canola oil
1 tablespoon granulated garlic
1 1/2 teaspoons cumin
1 1/2 teaspoons turmeric
1 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon ground cloves
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/2 teaspoon ground ginger

Preheat the oven to 425 degrees.  Spray some oil on a large, rimmed baking sheet.  Combine all the spices.  In a large mixing bowl, pour the canola oil over the potatoes and mix well by hand.  Sprinkle the spice mixture on the potatoes, mixing by hand as you go.  Spread the potatoes out evenly on the baking sheet and place on middle rack of the oven.  After about 15 minutes the house will be so fragrant you will feel faint.  Gather your strength and stir the potatoes, turning the dish around.  After another 15 minutes stir them again, then cook until nearly crunchy on the outside.  Tweak cooking time and spice mixture as needed.