Prep Time: 10 min
Cook Time: 35 min
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.
· 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
· 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
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.
Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets.
Nutrition Information: Per serving Calories: 182, Fat: 5g, Saturated Fat: 1g, Carbohydrates: 30g, Dietary Fiber: 3g, Protein: 4g
Recipe by EatingWell.com