Ingredients for Kathy Casey's Sassy Red Chili Chive Roasted Potatoes
- 2 lbs Russet Potatoes
- 1 teaspoon Salt
- 1 tablespoon Chili Powder
- 1 tablespoon Ground Coriander
- 1/2 teaspoon Black Pepper
- 2 tablespoons Fresh Chives
- 1/4 cup Olive Oil
- 2 tablespoons Sour Cream
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How to Make Kathy Casey's Sassy Red Chili Chive Roasted Potatoes
- Preheat your oven to 475°F (240°C).
- Wash and scrub 2 lbs russet potatoes. Cut each potato in half lengthwise, then cut each half into 3 long wedges (approximately 6 wedges per potato).
- In a small bowl, combine 1 teaspoon salt, 1 tablespoon chili powder, 1 tablespoon ground coriander, 1/2 teaspoon black pepper, and 2 tablespoons chopped fresh chives.
- In a large bowl, whisk together 1/4 cup olive oil and 2 tablespoons sour cream.
- Add the potato wedges to the bowl with the olive oil and sour cream, tossing gently to coat evenly.
- Add the chili-chive mixture to the potatoes and toss again until the potatoes are evenly coated with spices.
- Arrange the potatoes skin-side down on a lightly oiled baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until golden brown and crispy, flipping halfway through for even cooking.
Nutrition Information (Approximate per serving)
Sodium
38 g
Sugar
10g
Fat
8g
Carbs
16g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Low Protein Healthy Side Dishes Potatoes Vegetables Easy Beginner Cook Diabetic Dinner Party Low Fat Dietary Spicy Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Healthy 2 Low In Something Taste Mood
