Alternatively, you could put spices in a ziplock baggie (I use cumin, chili powder, and a bit of salt), add the potato wedges or fry shapes, add just enough olive oil to coat, or roughly 1 tsp per potato. (Some oil will be left behind on the baggie.) Seal the bag, toss, and spread potatoes on a single layer on a baking sheet. Bake for time/temp Meg suggests, flipping mid-way through.
The benefit of this method is that every piece of potato gets coated with oil & spices evenly. The cost is that you either use or have to clean up a baggie.