Chili Roasted Potatoes
- 1 1/2 pounds small red skinned potatoes quartered
- Extra-virgin olive oil, to coat
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chili powder
- Salt and pepper
Preheat oven to 375 degrees F.
Drizzle potatoes with a generous pour of extra-virgin olive oil. Toss potatoes with seasoning and coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.
Recipe courtesy of Rachael Ray
Recipe courtesy of Food Network Kitchen