Spicy River Potatoes

I tried these at an Enrichment recipe swap - the spice mix is VERY spicy, so you might want to start out with less!

Connie's Spicy River Potatoes

4-6 potatoes
2 T vegetable oil
1/2 to 3/4 c Hot Spice Mix (recipe below)

Cut potatoes in halves lengthwise, then in fourths, eights, or sixteenths. In a sturdy plastic bag, pour oil, coating sides. Add sliced potatoes and shake bag; cover all sides with oil. Spread potato wedges on cookie sheet skin-side down. Sprinkle all sides of potatoes generously with Connie's Hot Spice Mix. Bake at 375 for 30-45 minutes, or until crisp-tender. Serves 4-6.

Connie's Hot Spice Mix:
5 tsp garlic powder
5 tsp course ground pepper
5 tsp dried basil
5 tsp paprika
3 tsp salt
1-2 tsp ground red pepper

Place ingredients in food processor or blender; process 5-10 seconds. Store mixture in shaker and use to spice up any cuisine. Good sprinkled on grilled cheese. Makes approx. 1 cup.