Fingerling potatoes - small bag
Scrub fingerling potatoes and allow them to dry if they aren't pre-washed.
Preheat oven to 400 degrees with a rack 1/3 of the way down.
Cut each potato in half lengthwise. If they vary greatly in size, cut the larger ones down to a similar size for even cooking. Toss them in a bowl with a couple tablespoons of olive oil, a generous amount of curry powder, and a little bit of cayenne. Let it all rest in the bowl for 20 minutes or so, about the time it takes to preheat the oven if your oven takes forever to preheat.
When the oven is ready, spread the potatoes in a single layer on a baking sheet, put on the aforementioned rack in the upper third of the oven, and bake for 35 minutes, flipping them halfway through.
The waiting time in the bowl allows the oil to absorb into the potatoes more, so these come out softer than regular roasted potatoes with a deep, spicy flavor throughout. For crispier potatoes, wait until time to put them in the oven before tossing with the olive oil and spices, but be aware that the flavor will be more concentrated on the crusty outer edges.