The rosemary and cumin is the perfect combination with a little bit of heat from the cayenne pepper
- Heat oven to 425. Place oven racks in upper third and lower third of oven. Lightly oil 2 rimmed baking sheets.Cut potatoes 1/4 to 1/2 inch wide spears.
2. Combine potato spears, oil, rosemary, ground cumin, salt and cayenne in a large bowl; toss well to coat. Arrange in a single layer on baking sheets
3. Roast potatoes, rotating pans and tossing potatoes every 10 mintues, until lightly golden and tender, about 30 minutes or less