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

1. Preheat oven to 375 degrees F.
2. Drizzle potatoes with a generous pour of extra-virgin olive oil.
3. Toss potatoes with seasoning and coarse salt and pepper.
4. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender.
5. Give the baking sheet a good shake after 10 minutes to avoid sticking.

red skinned potatoes, extravirgin olive oil, ground cumin, chili powder, salt

Taken from www.foodnetwork.com/recipes/rachael-ray/chili-roasted-potatoes-recipe.html (may not work)