• 4 medium thin-skinned white potatoes
• 3 to 4 tablespoons extra virgin olive oil (EVOO)
• 2 tablespoons cayenne pepper sauce
• 1 teaspoon (1/3 handful) ground thyme or poultry seasoning
• 1 teaspoon (1/3 handful) sweet paprika
• 1 teaspoon (1/3 handful) ground cumin
• Coarse salt and black pepper

Preheat oven to 450°F.


Cut potatoes into wedges. In a large bowl, combine EVOO, hot sauce, thyme, paprika and cumin. Toss potatoes in dressing and spread out in a single layer on a nonstick cookie sheet. Season wedges with salt and pepper and roast for 20 minutes, turning once.

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