1. Preheat oven to425 degrees. Line alargerimmed baking sheet with parchment paper.
2. Cut each potato length-wise into 8 wedges. Cut each wedge in half crosswise. On prepared baking sheet, toss wedges with olive oil, sugar, chili powder, salt and pepper until well coated. (or toss all ingrediants together in a gallon sized plastic bag and shake few times to coat wedges.
3. Arrange wedges cut side down. Roast until browned and tender, 15 to 20 minutes or more. Season with additional salt before serving. it desired.
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