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Prep Time: 5 Minutes Cook Time: 45 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Rachael Ray's recipe. 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.
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