Preparation

Step 1 out of 10

Make the Southwestern Potato Wedges:

Step 2 out of 10

Preheat the oven to 425°F. Lightly coat a baking sheet with cooking spray.

Step 3 out of 10

Cut each potato into 4 to 6 wedges, depending on the size of potato.

Step 4 out of 10

In a medium bowl, toss the potato wedges with the olive oil.

Step 5 out of 10

In a small bowl, stir together the chili powder, paprika, cumin, salt and pepper. Sprinkle over the potatoes and toss to coat.

Step 6 out of 10

Roasted until the potatoes are golden brown and slightly crisp, stirring once or twice, about 35 minutes.

Step 7 out of 10

Serve with the dip.

Step 8 out of 10

Make the Red Pepper Jalapeño Dip:

Step 9 out of 10

Place the roasted peppers, jalapeño pepper, garlic, lime juice, cilantro and salt into the bowl of a food processor.

Step 10 out of 10

Purée until smooth.