- 1 1/4 lb. Washington Red potatoes
- 1 tbs extra virgin olive oil
- 1/2 tsp ground cumin
- 1/4 tsp ground coriander
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/8 tsp cayenne pepper
Preheat oven to 425°. Coat a large baking sheet with cooking spray
Scrub potatoes with a vegetable brush under cold running water. Cut each potato into 8 wedges. In large bowl stir potatoes with oil to coat potato pieces.
Arrange potatoes in a single layer on prepared baking sheet. Bake 15 minutes. Turn potatoes and bake until browned and crisp, about 10 to 12 minute longer. Place potatoes in large bowl. Add the cumin, coriander, paprika, salt and cayenne pepper. Toss well to coat.