ROAST CAJUN POTATOES

1 POUND RUSSET POTATOES

2 TABLESPOONS FINELY CHOPPED FRESH PARSLEY

2 TEASPOON CANOLA OIL

1/2 TEASPOON GARLIC POWDER

1/2 TEASPOON ONION POWDER

1/2 TEASPOON GROUND RED PEPPER

1/2 TEASPOON DRIED THYME LEAVES, CRUSHED

1/4 TEASPOON BLACK PEPPER

1) PREHEAT OVEN TO 400 F. PEEL POTATOES; CUT EACH POTATO LENGTHWISE INTO 8 WEDGES.

PLACE ON UNGREASED JELLY-ROLL PAN.

2) TOSS POTATOES WITH PARSLEY, OIL, GARLIC POWDER, ONION POWDER, GROUND RED PEPPER,

THYME AND BLACK PEPPER UNTIL EVENLY COATED.

3) BAKE 50 MINUTES, TURNING WEDGES HALFWAY THROUGH COOKING TIME. SERVE IMMEDIATELY.

GARNISH, IF DESIRED.