1 lb red or Yukon gold potatoes, scrubbed and cut lengthwise into 3/4-inch wedges
1 tbsp extra-virgin olive oil
2 tsp smoked paprika
1/2 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp sea salt
1 oz finely shredded reduced-fat sharp cheddar cheese
1/3 cup finely chopped red bell pepper
2 tbsp finely chopped cilantro
INSTRUCTIONS:
Preheat oven to 425°F. Line a large baking sheet with foil. Place potatoes on baking sheet, drizzle evenly with oil and toss to coat lightly. In a small bowl, combine paprika, cumin and garlic powder. Sprinkle paprika mixture evenly over both sides of potatoes, then arrange potatoes in a single layer. Bake in center of oven for 10 minutes, then flip and stir, and bake for 7 minutes or until lightly golden and tender when pierced with a fork.
Remove from oven. Sprinkle with salt, cheese and pepper. Bake for 2 minutes more or until cheese has melted slightly. Sprinkle with cilantro and serve immediately for peak flavor.
