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as much as you want
Cut potatoes into fry-sized wedges. Toss all ingredients to coat potatoes with oil and spices - be liberal with the spices. Spread seasoned potato wedges on a baking sheet, and roast at 400 until the edges are brown and the insides are tender.
*Note: Seasonings are all to taste. I listed the proportions I would use, but everyone has different ideas of well-seasoned. If you're not sure, mix all the dry seasoning together first and adjust that mixture until it tastes right.
This recipe was provided by Stephanie Chen from San Francisco.