- 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.