Ingredients
3 large russet potatoes (about 2 pounds)
3 tablespoons olive oil
2 teaspoons chili powder
Coarse salt and ground pepper
Preparation
Preheat oven to 425 degrees. Halve russet potatoes lengthwise; cut each half lengthwise into thirds.
In a large bowl, whisk olive oil with chili powder; season generously with coarse salt and ground pepper. Add potatoes; toss to coat.
Transfer potatoes to a baking sheet, cut sides down. Bake, turning potatoes halfway through, until they are tender and golden brown, about 45 minutes.
