8 large red potatoes (approx.)
4 tbsp. seasoning salt
2 tbsp. cumin
1 tbsp. sage
1 tbsp. thyme
2 tbsp rosemary
dash each of: curry, black pepper, paprika, and cayenne pepper
1 tbsp. all-purpose flour
olive oil

Preheat oven to 425-450°F.

In mixing bowl mix seasoning salt, cumin, sage, thyme, rosemary, curry, black pepper, paprika, cayenne pepper, and flour. Add enough olive oil to make a loose paste. Set aside.

Wash red potatoes and cut into 1/4 to 1/2-inch wedges. Place potatoes in mixture and mix until well coated. Spread potatoes out over a cookie sheet.

Bake 30 to 45 minutes, until desired crispness is achieved.

Submitted by: Holly Wolfley