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Potatoes, Roasted w/Chili and Chives (D, TNT)
Source: Chef Kathy Casey and
Serves: 4 to 6

3 large (2 to 2-1/2 pounds) Washington Russet potatoes
1-1/2 tsp. salt
1 tbsp. chili powder
1 tsp. ground coriander
1/4 tsp. black pepper
2 tbsp. fresh chives, thinly sliced
2 tbsp. olive oil
2 tbsp. sour cream

Preheat oven to 475°F.

Cut each potato (washed and unpeeled) in half lengthwise and then cut each half into 3 long wedges, making 6 wedges per potato.

In a small bowl mix together the salt, chili powder, coriander, pepper, and chives. Set aside.

In a large bowl whisk together the olive oil and sour cream. Add potatoes to bowl and toss to coat well. Sprinkle in the chili mixture and then toss again, coating potatoes evenly with spices. Place potatoes skin side down on a lightly sprayed baking sheet.

Bake in the preheated oven for about 25 minutes or until lightly browned.

Poster's Notes:
As I get older, I seem to need more seasoning in my food, especially since I have to cook salt-free. This easy recipe really perks up bland potatoes without a lot of added fat and calories. I'll bet that Toffuti can be substituted for the sour cream to make this pareve.

Posted by Judith Sobel

Nutritional Info Per Serving: N/A