CHILI-SEASONED POTATO WEDGES
When I tried out these roasted potato wedges on my family, it was love at first taste. Since I generally have the onion soup mix and seasonings on hand, the recipe couldn't be easier. Spice amounts can be altered to your liking.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large resealable plastic bag, combine the soup mix, chili powder, salt, garlic powder and pepper. Cut each potato into eight wedges; place in the bag and shake to coat. , Arrange in a single layer in a greased 15x10x1-in. baking pan. Drizzle with oil. , Bake, uncovered, at 425° for 12-20 minutes on each side or until crisp.
Nutrition Facts : Calories 182 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 172mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 3g fiber), Protein 4g protein.
CHILI POTATO WEDGES
I got this recipe out of some Pillsbury cookbook my wife got for her birthday. I normally stay away from cookbooks like that because most of the recipes call for overly salted soup mixes and canned dough. But I found a few that sounded good and I tried them out to my surprise. This recipe I changed up a bit from what was printed because I would never serve potatoes without salt and I saw lots of room for improvement. I guess they assume most store bought chili powder will be loaded up with salt. I used Recipe #225751. If you don't want to make your own chili powder, I recommend looking for it on the ethnic isle, not the spice isle. Unless they keep the ethnic (Latin) spices on the same isle as the spice.
Provided by ROV Chef
Categories Potato
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Pre-Heat the oven to 450º and line a sheet pan with parchment paper or foil. If you go with the foil, be sure to spritz it with some non-stick spray.
- Slice the washed potatoes into thin-ish wedges. No more than half an inch at it's thickest.
- Add everything except the potatoes to a large mixing bowl. Stir the spice/oil mix with a fork to get everything evenly combined.
- Add the sliced potato wedges to the bowl and toss well to coat. I recommend using your hands for this, but only if you have some latex or similar gloves. While this stuff isn't too spicy on the tongue, it will hang around on your bare hands long after washing and will burn you eyes like mace as well as other sensitive areas.
- Spread evenly over your lined sheet pan. I had to use two sheet pans because mine are kinda small. You want the potatoes in a single layer.
- Bake for 30 minutes, turning the potatoes over half way through. If you are using two sheet pans, rotate the pan placement as well for even browning.
- Enjoy with a variety of dips.
Nutrition Facts : Calories 230.9, Fat 7.2, SaturatedFat 1, Sodium 898.4, Carbohydrate 38.6, Fiber 5.3, Sugar 1.9, Protein 4.6
CHILI-ROASTED SWEET POTATO WEDGES
Bake these over-sized sweet potato fries and mix them with chili powder and sugar for zing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 425 degrees. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
- On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down.
- Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.
Nutrition Facts : Calories 191 g
CHILI-SPICED SWEET POTATO WEDGES
These are bound to become your new favorite side for sandwiches. A little chili powder adds a lot of flavor. -Toni Cordova, Pueblo, Colorado
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Cut each sweet potato lengthwise into eight wedges. In a large bowl, combine sweet potatoes and the remaining ingredients; toss to coat. Transfer to a greased 15x10x1-in. baking pan. Bake at 425° for 20-25 minutes or until tender, turning once.
Nutrition Facts : Calories 108 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 109mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 2g fiber), Protein 1g protein. Diabetic Exchanges
SWEET POTATO WEDGES WITH CHILI MAYO
Cajun spices bring the zing to roasted sweet potatoes-a side dish my family eats frequently. We dunk them in chili-spiced mayo. -Raymonde Bourgeois, Swastika, Ontario
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 8 servings (1 cup dip).
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. Peel and cut each potato lengthwise into eight wedges. Toss with oil and Cajun seasoning; divide between two greased 15x10x1-in. pans., Roast potatoes until tender, 30-45 minutes, turning once. Meanwhile, mix dip ingredients; serve with potatoes.
Nutrition Facts : Calories 322 calories, Fat 26g fat (4g saturated fat), Cholesterol 10mg cholesterol, Sodium 600mg sodium, Carbohydrate 22g carbohydrate (9g sugars, Fiber 3g fiber), Protein 2g protein.
ROASTED POTATO WEDGES AND CHILI
Smother fries with chili for a kid-approved meal. In our version, the potatoes are baked, and the chili is vegetarian.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Place potato wedges into a large bowl, and gently toss with oil, salt, and pepper. Place potatoes flesh side down on a rimmed baking sheet. Bake, turning halfway through, until golden brown, 35 to 40 minutes.
- Combine tomatoes, beans, and taco seasoning in a medium saucepan. Bring to a boil; reduce to a simmer, and continue cooking until mixture has thickened, about 15 minutes.
- Transfer roasted potato wedges to a platter, and spoon chili mixture over the top; sprinkle with cheese. Top with a dollop of sour cream, if desired. Serve immediately.
CHILI CHEESE DIP AND POTATO WEDGES
Heat up frozen potato wedges to use as clever dippers for our creamy meat sauce.
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 25m
Yield 24
Number Of Ingredients 6
Steps:
- Heat oven to 450°F. Bake potato wedges as directed on package.
- Meanwhile, in large saucepan, cook ground beef and onion over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in cheese, tomato sauce and chiles. Cook over low heat until cheese is melted and mixture is hot, stirring frequently.
- Serve hot potato wedges with cheese dip.
Nutrition Facts : ServingSize 1 Serving, TransFat 0 g
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