teaspoon chili powder
teaspoon salt, divided
teaspoon black pepper
potatoes (about 2-½ pounds), with skin on
tablespoons peanut oil
1. Preheat oven to 425 degrees F. 2. In a large resealable plastic bag, combine paprika, chili powder, 1/2 teaspoon salt, and pepper. Seal bag and shake to mix. 3. Cut each potato in half then each half into 4 flat wedges. Add peanut oil and potatoes to seasoning in bag then close tightly and shake to coat well. 4. Spread potatoes in a single layer on a large rimmed baking sheet. Bake 20 to 22 minutes, or until fork-tender. Sprinkle with remaining 1/2 teaspoon salt and serve immediately.