Shelly's Recipe

ROASTED POTATOES WITH SOUTHWEST SPICES

Category: Potatoes

2 lb red potatoes, scrubbed, halved and cut into 3/4 inch wedges
3 tbsp olive oil
Salt and pepper

Southwestern Spice Mix:
2 tbsp unsalted butter
1 tsp EACH ground cumin, chili powder and dry mustard
1/8 tsp cayenne pepper
1 medium garlic clove, minced

Preheat oven to 425. Toss the potatoes with olive oil in a medium bowl to coat; season generously with salt and pepper and toss again. Place the potatoes flesh-side down in a single layer in a shallow pan. Cover tightly with foil and cook 20 minutes. Remove the foil and roast until the side of the potato touching the pan is crusty and golden brown, about 15 minutes more. Remove the pan from the oven and, with a metal spatula, carefully turn the potatoes. Return the pan to the oven and roast until the side of the potatoes are crusty and golden brown, about 5-10 minutes more. While the potatoes are finishing roasting, melt butter in a small skillet over medium heat. When the butter starts to sizzle, add remaining ingredients and cook until fragrant, about 30 seconds to 1 minute. Transfer the potatoes to serving dish and pour butter over the potatoes, toss, and serve.