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
On a weekend morning, there’s nothing better than a hot stack...
Skip the store-bought candies and make your own! Try our...
Whether you’re vegan or entertaining a vegan guest for...
Thanksgiving dinner isn’t complete without an apple pie or...
The season of decorative holiday cookies is one of the most...
Whether you're looking for a quick breakfast or a refreshing...
Sweet potato casserole is a traditional Thanksgiving side...
Chicken is always a favorite for anyone looking for a protein...
The tartness of fresh cranberries is a flavorful addition to...
Make your own pickles! Get the most out of summer’s bounty by...
A piping-hot bowl of soup is a satisfying meal for a cozy...
Our healthy carrot recipes will help you get your fill of...
In just 10 minutes, make a delicious Thanksgiving appetizer...
Don't let muffins fool you: they may sound healthy, but many...
When it’s chilly outside, there’s no better way to warm up...
Wake up with these delicious and healthy recipes for homemade...
- 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