Chile-Spiced Roasted Potatoes
From EatingWell: January/February 1999
These potatoes get a touch of heat when they're roasted in hot chile oil.
- 2 pounds russet potatoes, peeled and cut into 3/4-inch chunks
- 2 teaspoons extra-virgin olive oil
- 1 teaspoon hot chile oil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Preheat oven to 450&ordm;F and place a rack in the upper third of the oven.
- Toss potatoes in a large roasting pan with olive oil, chile oil, salt and pepper.
- Roast potatoes, turning occasionally with a metal spatula, until golden brown and tender, 30 to 35 minutes.
Per serving: 140 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 27 g carbohydrates; 0 g added sugars; 3 g protein; 2 g fiber; 201 mg sodium; 631 mg potassium.
Nutrition Bonus: Potassium (18% daily value).
Carbohydrate Servings: 2
Exchanges: 2 starch, 1/2 fat
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- Type of Dish
- Side dish, potato/starch
- Ease of Preparation
- Total Time
- 45 minutes or less
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- January/February 1999