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
More From EatingWell
You won’t waste half a day’s worth—or more—of calories with...
Celebrate summer’s fresh vegetables with our healthy recipes...
Getting your kids to eat healthy on a gluten-free diet can be...Chicken is a great ingredient for building a healthy and...
Gluten-free salads, soups and sides don’t have to be boring....
Healthy and slimming summer dinners shouldn’t be hard to find...
Beat the heat and embrace the flavors of summer with low-...
Our low-calorie pasta salad recipes will be a favorite dish...
Celebrate the season with EatingWell's best recipes from the...
Cool down with these healthy, homemade freezer pops. On hot...
If you find yourself short on time this summer, try these...
For a lighter option for dinner tonight, try making a quick...
Whether you’re a vegetarian or just looking to cut back on...
Eating meatless at least once a week has a host of health...
If you're looking for an easy, healthy meal idea for dinner...
These healthy vegan recipes take you on a virtual trip around...
- Main Ingredient
- Vegetarian, other
- Preparation/ Technique
- Type of Dish
- Side dish, potato/starch
- Ease of Preparation
- Total Time
- 45 minutes or less
- January/February 1999