![Chili Roasted Potatoes](http://rachaelray.com/cdn/shop/articles/MTI1NjQ2NzI5OTE4ODU5Mjc0_1616de96-4e24-4467-97ac-1b7fd4916007.jpg?crop=center&height=330&v=1611865668&width=588)
Ingredients
1 1/2 pounds small red-skinned potatoes quartered
Extra virgin olive oil (EVOO), to coat
1 1/2 teaspoons ground cumin
1 1/2 teaspoons chili powder
Salt and pepper
Directions
Pre-heat oven to 375°F. Drizzle potatoes with a generous pour of EVOO. 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.