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 olive oil. Toss potatoes with seasoning and course salt and pepper. Place potatoes on nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.
** I use any old kind of potato and it works just fine!
4 comments:
These are so good. I love that there are so many different variations of spices you can use. We sometimes do rosemary and chopped garlic and then we also have a couple other ones we picked up in various cookbooks. Is this the Rachel Ray version?
yeah - these are the R.Ray version. They're tasty. And nice for when you want potatoes but want to wait a million hours for them to cook all the way through.
And they're not a bad french fry substitute when you're dieting (if you go easy on the oil, not to be confused with oilings, which are something quite different altogether).
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