INGREDIENTS

  • 4 big idaho potatoes , cut into wedges
  • 4 tablespoons extra-virgin olive oil , divided (EVOO)
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cayenne pepper
  • salt & freshly ground black pepper

DIRECTIONS

  1. Preheat oven to 450ºF.
  2. Place quartered potato wedges on a baking sheet and drizzle with EVOO, chili powder, cumin, cayenne pepper, salt and freshly ground black pepper. Toss to coat. Transfer to oven and roast 40-45 minutes, until crispy and cooked through.