Nutrition per serving may change if servings are adjusted.
1½ 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
½ teaspoon paprika
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground chipotle pepper (see Note), or ½ teaspoon chili powder
Position rack in lower third of oven; preheat to 450°F.
Combine oil, paprika, salt, garlic powder and ground chipotle (or chili powder) in a large bowl. Add 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 to 35 minutes.
Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets.
Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.
182 calories;5 g fat(1 g sat); 3 g fiber; 30 g carbohydrates; 4 g protein; 0 mcg folate; 0 mg cholesterol; 0 g sugars; 0 g added sugars; 242 IU vitamin A; 0 mg vitamin C; 2 mg calcium; 0 mg iron; 301 mg sodium; 946 mg potassium
I've made these several times. Super easy and tasty recipe.
December 23, 2010
These are so easy to make and taste fantastic. Made these again tonight and the kids also liked them. I didn't have the chipotle so I used chili powder. They aren't spicy but they taste fantastic.