2 lb (907 g) small baking potatoes
3 tbsp (45 mL) extra-virgin olive oil
1 tsp (5 mL) salt
1/2 tsp (2 mL) paprika
1/4 tsp (1 mL) pepper
1 pinch cayenne pepper
Peel potatoes; cut into 6 or 8 wedges. In large bowl, toss together potatoes, oil, salt, paprika, pepper and cayenne pepper. Roast on greased rimmed baking sheet in bottom third of 375°F (190°C) oven, turning once, until crispy outside and tender inside, 50 to 60 minutes.