Recipes:
## **Crusty Potato Wedges**
**Serves 4**
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### **Ingredients**
* 1 pound red potatoes (about 8 potatoes), scrubbed
* 1 tablespoon Dijon mustard
* 1 1/2 teaspoons paprika
* 3/4 teaspoon ground cumin
* 1/2 teaspoon garlic salt
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### **Make Ahead**
Save those leftover potatoes to have as a ready-made side dish for your favorite scrambled egg recipe. Cut potatoes and heat in a skillet over medium heat.
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### **Variation**
Cubed baking potatoes may be substituted when red potatoes are unavailable.
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### **Directions**
1. Preheat oven to **400°F**. 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.
2. Add potatoes to bowl; toss until coated well with mustard mixture.
3. Spread potato wedges in a single layer in prepared baking dish, leaving a little space between wedges.
4. Bake potato wedges for **10 minutes**, turning once. Bake for **10 minutes longer** or until tender and crusty.
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### Make It Quicker
* By arranging in a single layer, potato wedges will cook quickly and evenly.
* For a simple and elegant side dish for any special occasion, use tiny new potatoes cut into halves and proceed as recipe directs in step 1.
