These baked potato wedges are so good (and good-for-you!) that every day can be fry-day.
Preheat the oven to 425°. On a large rimmed baking sheet, season the potatoes with salt. Toss with the oil and cumin. Spread in a single layer on the baking sheet. Roast until tender, slightly crispy, and browned in spots, 15 to 20 minutes.