This zesty recipe comes from Taste of Home’s “Light & Tasty” magazine. The original recipe calls for yukon gold potatoes, but the seasoning works well with any type of potato (I prefer red-skinned potatoes), use which ever type you like best. I also altered the salt and oil content.
1 1/2 pounds potatoes (about 5 medium), cut into wedges
2 tbsp olive oil
1/4 cup dry bread crumbs
1 1/2 tsp paprika
1/2 tsp salt
1/4 tsp oregano
1/4 tsp thyme
1/4 tsp cumin
1/8 tsp black pepper
1/8 tsp chili powder
Preheat oven to 425F
Wash and cut potatoes. Place in a large zip-lock bag with olive oil. Close bag and shake well to coat potatoes.
Combine remaining ingredients in bag and shake or toss bag to coat. Arrange potatoes in a single layer in an 11×13 baking dish coating with non-stick cooking spray.
Bake, uncovered, for 40-45 minutes or until potatoes are tender, stirring halfway through cooking time. Let potatoes set 5 minutes before serving.
