Serves: 4
Total Calories: 161
Preheat the oven to 375°. Cut the potatoes in half crosswise, then cut each half into 4 wedges. In a heavy, cast-iron skillet, heat the oil to moderately hot and stir in paprika, chili powder, and cumin. After 30 seconds, add the potato wedges, sprinkle with oregano, and salt and pepper to taste, and toss the potatoes in the oil and spices to coat. Transfer the skillet to the hot oven and roast the potatoes about 40 minutes, turning occasionally, until tender and browned.
This Roasted Scarlet Potatoes recipe is from the Best of the Best From The Southwest Cookbook Cookbook. Download this Cookbook today.
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