Roasted potatoes get a spicy, smoky flavor when tossed with ground chipotle peppers. If you like potato skins, just scrub the potatoes and leave the skins on—they add fiber and great texture.
- 1 1/2 pounds Yukon Gold or red potatoes, scrubbed (peeled, if desired) and cut into 1-inch wedges or pieces
- 4 teaspoons extra-virgin olive oil or canola oil
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground chipotle pepper (see Note) or 1/2 teaspoon chili powder
- Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chili pepper can be found in the specialty spice section of most supermarkets.
Position a rack in the lower third of the oven; preheat to 450 degrees F.
Combine the oil, paprika, salt, garlic powder and ground chipotle (or chili powder) in a large bowl. Add the potatoes; toss to coat with the seasoning mixture.
Spread the potatoes evenly on a rimmed baking sheet.
Roast, stirring once or twice, until the potatoes are tender and browned, 25-35 minutes.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
182 calories; 5g total fat; 1g total saturated fat; 0mg cholesterol; 294mg sodium; 30g carbohydrates; 3g fiber; 4g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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