Crusty Potato Wedges

Ingredients:
1 pound red potatoes (about eight potatoes, scrubbed)
1 tablespoon Dijon mustard
1-1/2 teaspoons paprika
3/4 teaspoon ground cumin
1/2 teaspoon salt

Directions:
Preheat oven to 400-degrees. Spray a shallow baking dish with cooking spray. Cut potatoes into wedges. Combine mustard, paprika, cumin and garlic salt in a large bowl; mix well.

Add potatoes to bowl; toss until coated well with mustard mixture.

Spread potato wedges in a single layer in prepared baking dish, leaving a little space between wedges.

Bake potato wedges for ten minutes, turning once. Bake for ten minutes longer or until tender and crusty.

Tip: By arranging in a single layer, potato wedges will cook quickly and evenly.

Variation: You can substitute cubed baking potatoes when red potatoes are not available.

Recipe makes four servings.

Nutrition information per 1/2 cup serving:
Calories: 70
Calories from Fat: 25
Total Fat: 3g
Saturated Fat: 0g
Cholesterol: 0mg
Sodium: 140mg
Total Carbohydrate: 9g
Dietary Fiber: 1g