1
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Slice tomato crosswise into ¼-inch-thick rounds.
Toss potatoes on a baking sheet with a large drizzle of oil, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Tuscan Heat Spice later.)
Roast on top rack until browned and crispy, 20-25 minutes.