Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 tb Olive oil
4 ts Chili powder
1 1/2 ts Cumin; ground
2 ts Paprika
1 ts Salt
Black pepper to taste;
-freshly ground
4 Large baking potatoes;
-scrubbed and dried
Fresh parsley; chopped

Preliminaries: Place oven rack in the lower third of oven; preheat to
400 degrees.

1. In a medium bowl, mix oilk, chili powder, cumin, paprika, salt and
pepper.

2. Cut potatoes in half lengthwise. Cut each half into lengthwise
quarters. Toss with oil mixture, and place potatoes in a single
layer on a jelly roll pan. Drizzle with remaining oil mixture.

3. Bake in preheated oven for 10 minutes. Loosen potatoes with a
spatula and turn. Bake about 20 more minutes or until potatoes are
fork tender and outside is brown and crispy. Garnish with chopped
parsley. Serve. Nutritional Information (per serving): 175
calories, 7.1 grams fat, 1 gram saturated fat, no cholesterol, 287
milligrams sodium, 37% calories from fat.

Contributor: Adapted From Breakfast All Day (Edon Waycott)

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