ROASTED SPICY POTATO WEDGES

      Title: ROASTED SPICY POTATO WEDGES
  Categories: Potatoes
       Yield: 8 Servings
  
       4 tb Olive oil
       4 ts Chili powder
   1 1/2 ts Cumin; ground
       2 ts Paprika
       1 ts Salt
            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, 7.1 grams fat, 1 gram saturated fat, no cholesterol, 287
   milligrams sodium, 37% calories from fat.
   
   Contributor:  Adapted From Breakfast All Day (Edon Waycott)
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