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;5.0 g fat(1.0 g sat); 3.0 g fiber; 30.0 g carbohydrates; 4.0 g protein; 0.0 mcg folate; 0 mg cholesterol; 0.0 g sugars; 0.0 g added sugars; 242.0 IU vitamin A; 0.0 mg vitamin C; 2.0 mg calcium; 0.0 mg iron; 301 mg sodium; 946.0 mg potassium
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.