Spicy Chipotle Roasted Potatoes
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.
Servings
4 servings, about 1 cup each
Prep Time
10 minutes
Total Time
35 minutes
Ingredients
- 1 1/2pounds Yukon Gold or red potatoes, scrubbed (peeled, if desired) and cut into 1-inch wedges or pieces
- 4teaspoons extra-virgin olive oil or canola oil
- 1/2teaspoon paprika
- 1/2teaspoon salt
- 1/4teaspoon garlic powder
- 1/4teaspoon ground chipotle pepper or 1/2 teaspoon chili powder
Instructions
- 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
Chipotle peppers are dried, smoked jalapeno peppers, often used to add heat and a smoky flavor to foods.
Nutrition Facts
Per serving (recipe makes 4 servings, about 1 cup each)
| Calories | 182kcal |
|---|---|
| Carbohydrate Total | 30g |
| Total Sugars | 0g |
| Added Sugars | 0g |
| Fiber | 3g |
| Total Fat | 5g |
| Saturated Fat | 1g |
| Mono Saturated Fat | 4g |
| Cholesterol | 0mg |
| Sodium | 294mg |
| Protein | 4g |
| Potassium | 945mg |
| Calcium | 2mg |
| Folate | 1mcg |
| Vitamin E | 1mg |
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