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Spicy Chipotle Roasted Potatoes

September/October 2009

Your rating: None Average: 4 (16 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

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.
  • Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

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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