Name: Spice-Roasted Potato Wedges
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

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

Steps

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 →