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SPICE MIX:

2 teaspoons smoked paprika
1.5 teaspoons sweet paprika
1/2 teaspoon cayenne (if you want it spicier, add more, up to 2 teaspoons)
1 teaspoon garlic powder
1 teaspoon onion powder (optional)
3/4 teaspoon salt (or less)
1/2 teaspoon brown sugar
a few tablespoons of hot frying oil
Mix the dry ingredients (optional, pour half into a separate bowl). Add the hot oil and mix.

Bake at 200°C (convection) for 55-60 minutes, rotating the baking sheet 180°C (350°F) every 10 minutes and brushing the potatoes with the sauce.

RANCH DRESSING:

1 tablespoon chopped chives
1 tablespoon chopped parsley
1 tablespoon chopped dill
3 tablespoons mayonnaise
3 tablespoons buttermilk
3 tablespoons sour cream
2-3 tablespoons lemon juice
lemon zest
Finely chop the chives, parsley, and dill and place them in a bowl. Then add equal parts mayonnaise, buttermilk, and sour cream. If you want the sauce to be a bit thicker but still retain its "fresh" character, you can add more sour cream. Finally, zest the lemon zest and squeeze in some juice. Stir. Optional: Add a pinch of salt to enhance the flavor.