Spicy Chipotle Roasted Potatoes

From EatingWell: September/October 2009

Roasted potatoes get a spicy, smoky flavor when tossed with ground chipotle peppers. If you like potato skins, just scrub the potatoes and leave the skins on—they add fiber and great texture.

Makes: 4 servings, about 1 cup each

Active Time: 10 minutes

Total Time: 35 minutes

Nutrition Profile

View Our Nutrition Guidelines »

Ingredients

1 1/2 pounds Yukon Gold or red potatoes, scrubbed (peeled, if desired), and cut into 1-inch wedges or pieces
4 teaspoons extra-virgin olive oil or canola oil
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon ground chipotle pepper (see Note), or 1/2 teaspoon chili powder

Preparation

Position rack in lower third of oven; preheat to 450°F.
Combine oil, paprika, salt, garlic powder and ground chipotle (or chili powder) in a large bowl. Add potatoes; toss to coat with the seasoning mixture.
Spread the potatoes evenly on a rimmed baking sheet.
Roast, stirring once or twice, until the potatoes are tender and browned, 25 to 35 minutes.

Tips & Notes

Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets.

Nutrition

Per serving: 182 calories; 5 g fat ( 1 g sat , 4 g mono ); 0 mg cholesterol; 30 g carbohydrates; 0 g added sugars; 4 g protein; 3 g fiber; 294 mg sodium; 945 mg potassium.

Nutrition Bonus: Potassium (27% daily value).

Carbohydrate Servings: 2

Exchanges: 2 Starch, 1 fat

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