Crispy Roasted Potatoes

Nancy fixed these for one of their famous Sunday Night Suppers, and I could have downed the whole pan myself.  So yummy!

1½ lbs petite red potatoes, washed and quartered

2 Tbs olive oil 

1½ tsp salt

½ tsp ancho chili powder

½ tsp dried oregano

¼ tsp coriander  

¼ tsp garlic powder

¼ tsp freshly ground black pepper

1 pinch cayenne pepper

½ cup freshly grated parmesan cheese

4 Tbs finely chopped cilantro

Preheat oven to 400 degrees. Line a baking sheet with parchment paper, or spray with non-stick cooking spray.

In a large bowl, combine olive oil, salt, chili powder, oregano, coriander, garlic  powder, black pepper, and cayenne. Add the potatoes and toss to completely coat with spices. Transfer to baking sheet, being careful not to overcrowd. Use two baking sheets if necessary, because they need plenty of room to breathe for browning.

Sprinkle with parmesan cheese and bake for 20 minutes. Remove from oven, flip the potatoes over and bake another 20 minutes, until crispy.

Sprinkle with cilantro, more salt if desired, and serve.