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Chile-Spiced Roasted Potatoes

January/February 1999

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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:

Total Time:

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

Preparation

  1. Preheat oven to 450ºF and place a rack in the upper third of the oven.
  2. Toss potatoes in a large roasting pan with olive oil, chile oil, salt and pepper.
  3. 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



More From EatingWell

Recipe Categories

Ethnic/Regional
American
Mexican
Ease of Preparation
Easy
Total Time
45 minutes or less
Servings
6
Main Ingredient
Vegetarian, other
Preparation/ Technique
Roast
Meal/Course
Dinner

Publication
January/February 1999

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