Chili Roasted Potatoes
Chili Roasted Potatoes
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  • 1 1/2 pounds small red-skinned potatoes quartered
  • Extra virgin olive oil (EVOO), to coat
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chili powder
  • Salt and pepper

Pre-heat oven to 375°F.

Drizzle potatoes with a generous pour of EVOO. Toss potatoes with seasoning and coarse salt and pepper. Place potatoes on a nonstick baking sheet and roast 20 minutes or until just tender. Give the baking sheet a good shake after 10 minutes to avoid sticking.

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