Ingredients
2 medium russet potatoes, peeled2 medium sweet potatoes, peeled2 tablespoons olive oil2 teaspoons garlic powder2 teaspoons ground cumin2 teaspoons paprika1 teaspoon seasoned salt1/4 to 1/2 teaspoon crushed red pepper flakes1/8 teaspoon pepperDIP:1/2 cup sour cream1/2 teaspoon seasoned salt1/2 teaspoon garlic powder
Preparation
Cut each russet and sweet potato lengthwise into eight wedges; place in two greased 15x10x1-in. baking pans. Drizzle with oil. Combine the seasonings; sprinkle over potatoes and toss to coat.
Bake at 400° for 25-30 minutes or until tender, turning once.
In a small bowl, combine the dip ingredients. Serve with potatoes.
