- 2 large russet potatoes (washed and cut into wedges)
- Olive oil
- 1 tsp cumin
- 1 tsp chilli powder
- 1 tsp garlic salt
- 1 tsp chipotle
- Preheat oven to 425.
- After washing and chopping potatoes, place into bowl and drizzle with olive oil, toss wedges in oil until they are all covered.
- Mix all spices into a measuring cup and sprinkle 1/4 of the mixture onto the wedges, toss. Continue this until you’ve used all of the seasoning and the wedges are covered
- Place on a cookie sheet (make sure it’s not over crowded!) and bake in the oven for 40 minutes. (be sure to check every ten minutes or so and to flip after 20 so that all sides crisp up!)