Ingredients

• 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

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Instructions

1. Preheat oven to 375 degrees F.
2. Drizzle potatoes with a generous pour of extra-virgin olive oil. 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.