Yield: 8 Servings
|4 tablespoons||Olive oil|
|4 teaspoons||Chili powder|
|1½ teaspoon||Cumin; ground|
|Black pepper to taste; freshly ground|
|4||Large baking potatoes; scrubbed and dried|
|Fresh parsley; chopped|
Preliminaries: Place oven rack in the lower third of oven; preheat to 400 degrees.
1. In a medium bowl, mix oilk, chili powder, cumin, paprika, salt and pepper.
2. Cut potatoes in half lengthwise. Cut each half into lengthwise quarters. Toss with oil mixture, and place potatoes in a single layer on a jelly roll pan. Drizzle with remaining oil mixture.
3. Bake in preheated oven for 10 minutes. Loosen potatoes with a spatula and turn. Bake about 20 more minutes or until potatoes are fork tender and outside is brown and crispy. Garnish with chopped parsley. Serve. Nutritional Information (per serving): 175 calories, 7⅒ grams fat, 1 gram saturated fat, no cholesterol, 287 milligrams sodium, 37% calories from fat.
Contributor: Adapted From Breakfast All Day (Edon Waycott)