Spicy Potato Wedges
Holy moly, these are good! Although none of the spices are hot, the chili gets spicier with heat. These are so easy and sooooooo good! Instead of ketchup, serve with my Creamy Honey Mustard Dipping Sauce.
Serves 4
1 tbsp chili powder
1 tsp cumin
1 tsp oregano
½ tsp coarse salt
4-5 Small russet potatoes, washed (with skin on) and cut into 6 wedges each
2 tbsp extra virgin olive oil
Preheat your oven to 400 degrees
Combine the chili powder, cumin, oregano and coarse salt; set aside.
In a large bowl coat the wedges with the oil and then coat evenly with the seasoning blend.
Pour the contents of the bowl onto a good quality baking sheet and bake the wedges for 15 minutes.
Bake the potatoes for 15 minutes.
After the 15 minutes, flip the potatoes; they may tear slightly but that will give you yummy crispy edges.
Return the pan to the oven and bake for another 15 minutes.
Transfer to a serving platter and serve immediately
