Chile-Spiced Roasted Potatoes

From EatingWell: January/February 1999

These potatoes get a touch of heat when they're roasted in hot chile oil.

Chile-Spiced Roasted Potatoes Recipe

Makes: 6 servings

Active Time: 10 minutes

Total Time: 45 minutes

Nutrition Profile

Low calorie | Low cholesterol | Low saturated fat | Low sodium | Heart healthy | Healthy weight | High potassium |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

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.

Nutrition

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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Recipe Categories

Health & Diet Considerations: Low calorie; Low cholesterol; Low saturated fat; Low sodium; Heart healthy; Healthy weight; High potassium

Ease of Preparation: Easy

Total Time: 45 minutes or less

Servings: 6

Main Ingredient: Vegetarian, other

Preparation/ Technique: Roast

Meal/Course: Dinner

Season: Spring; Summer; Fall; Winter

Style/Theme: Everyday favorites; Vegan; Vegetarian

Type of Dish: Side dish, potato/starch

Ethnic/Regional: American; Mexican

Publication: January/February 1999

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