Preheat oven to 425 degrees F. Lightly coat a 15x10x1-inch baking pan with cooking spray; set aside. Scrub potatoes and cut lengthwise into quarters. Cut each quarter lengthwise into four wedges. Arrange potatoes in a single layer in prepared pan. Coat lightly with cooking spray.
In a small bowl combine salt, cumin, chili powder, paprika, and pepper; sprinkle over potatoes.
Roast about 20 minutes or until potatoes are brown and tender, turning once. If desired, sprinkle with additional salt and serve with Horseradish Mayonnaise.
In a small bowl stir together mayonnaise or salad dressing, prepared horseradish, and snipped fresh chives.