Spice-Roasted Potato Wedges

• servings: 4 servings

Ingredients

3 russet potatoes (about 1½ lb.), unpeeled, each cut lengthwise into 8 wedges

¼ cup extra-virgin olive oil

½ tsp. paprika

¼ tsp. garlic powder

⅛–¼ tsp. cayenne pepper

Kosher salt and freshly ground black pepper

Directions

Preheat oven to 450°. Toss 3 russet potatoes (about 1½ lb.), unpeeled, each cut lengthwise into 8 wedges, ¼ cup extra-virgin olive oil, ½ tsp. paprika, ¼ tsp. garlic powder, and ⅛–¼ tsp. cayenne pepper on a large, foil-lined rimmed baking sheet to evenly coat; season potatoes with kosher salt and freshly ground black pepper.

Roast, turning once, until wedges are golden brown and crisp, 25–30 minutes. Editor’s note: This recipe for potato wedges was first printed in our March 2013 issue. Head this way for more great Super Bowl snacks →