1 1/4 pounds Washington red potatoes
1 tablespoon extra virgin olive oil
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon paprika
1/4 teaspoon salt
1/8 teaspoon cayenne pepper
Preheat oven to 425°F. Coat a large baking sheet with cooking spray. Scrub potatoes with a vegetable brush under cold running water. Cut each potato into 8 wedges. In large bowl stir potatoes with oil to coat potato pieces. Arrange potatoes in single layer on prepared baking sheet. Bake 15 minutes. Turn potatoes and bake until browned and crisp, about 10 to 12 minutes longer. Place potatoes in large bowl. Add the cumin, coriander, paprika, salt and cayenne pepper. Toss well to coat.