Ingredients

4 russet potatoes, cut lengthwise into 12 wedges
2 egg whites, lightly beaten
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
1/4 teaspoon dried thyme
1 teaspoon salt
1/8 teaspoon cayenne pepper

Time estimates

Prep time: 10 min
Cook time: 35 min
Total time: 45 min

Directions

Preheat the oven to 450°F.
Coat a baking sheet with cooking spray.
Dip the cut potatoes in egg to coat and place in a bowl.
Mix the remaining ingredients and sprinkle over the potatoes, toss well to coat.
Place the wedges on the baking sheet. Bake for 20 minutes.
Turn the potatoes over and bake for 15 minutes or until crisp.

Yields 4 servings.


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