Crusty Potato Wedges

1 lb red potatoes, scrubbed (about 8 potatoes)
1 Tbsp Dijon mustard
1 1/2 tsp paprika
3/4 tsp ground cumin
1/2 tsp garlic salt

Preheat oven to 400. Spray a shallow baking dish with cooking spray. Cut potatoes into wedges. Combine mustard, paprika, cumin and garlic salt in large bowl; mix well. Add potatoes to bowl; toss until well coated. Spread potato wedges in a single layer in prepared baking dish, leaving a little space between wedges. Bake 10 minutes, turning once. Bake for 10 minutes longer or until tender and crusty.