Advertisement

Spicy Chipotle Roasted Potatoes

September/October 2009

Your rating: None Average: 3.9 (12 votes)

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.


Spicy Chipotle Roasted Potatoes Recipe

Makes: 4 servings, about 1 cup each

Active Time:

Total Time:

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

  1. Position rack in lower third of oven; preheat to 450°F.
  2. 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.
  3. Spread the potatoes evenly on a rimmed baking sheet.
  4. 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



More From EatingWell

Recipe Categories

Connect With Us

20 minute dinner recipes
Advertisement

EatingWell Magazine

more smart savings
Advertisement
Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner