4 medium thin-skinned white potatoes
3 to 4 tbsp. extra virgin olive oil
2 tbsp. cayenne pepper sauce
1 tsp. ground thyme
1 tsp. sweet paprika
1 tsp. ground cumin
coarse salt and ground pepper

Preheat oven to 450°F. Cut potatoes into wedges. In a large bowl, combine oil, hot sauce, thyme, paprika and cumin. Toss potatoes in dressing and spread out in a single layer on a nonstick cookie sheet. Season wedges with salt and pepper and roast for 20 minutes, turning once.

Yield: 4 servings.