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

Source: EatingWell Magazine, September/October 2009

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Recipe Summary test

total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

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  • Position rack in lower third of oven; preheat to 450 degrees F.

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  • 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

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 Facts

182 calories; protein 3.6g; carbohydrates 30.4g; dietary fiber 2.5g; sugars 0.1g; fat 4.8g; saturated fat 0.7g; vitamin a iu 241.7IU; folate 0.3mcg; calcium 2.1mg; iron 0.1mg; magnesium 1.2mg; potassium 946.4mg; sodium 300.7mg.
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