Chili-Seasoned Potato Wedges

Nice, and simple side dish for a weeknight dinner, or for a small get together.

• Ready In: 45 mins
• Serves: 8
• Yields: 32 wedges

Ingredients

• 1  tablespoon  onion soup mix
• 1  tablespoon chili powder
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon garlic powder
• 1⁄4 teaspoon pepper
• 4  large baking potatoes
• 2  tablespoons canola oil

Directions

1. In a large resealable plastic bag, combine the soup mix, chili powder, salt, pepper, and garlic powder.
2. Cut each potato into 8 wedges, and place in the bag and shake to coat the potatoes.
3. Arrange the wedges in a greased 15x10x1 baking pan, and drizzle lightly with oil.
4. Bake uncovered at 425 degrees for 12-20 minutes on each side, or until crisp.