Chili-Fried Potatoes

Oxmoor House
Make these spicy spuds for your next cookout. To save time and nutrients, leave the skin on the potatoes. For less spice, omit the chili powder.
4 servings (serving size: about 3/4 cup)


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3 cups cubed unpeeled baking potato (about 1 pound)
Olive oil-flavored cooking spray
1/2 teaspoon olive oil
1 small onion, halved, thinly sliced, and separated into rings
1 teaspoon chili powder
1/2 teaspoon salt
1/2 cup (2 ounces) preshredded reduced-fat sharp Cheddar cheese


Prep: 7 Minutes
Cook: 18 Minutes

Arrange potato in a steamer basket over boiling water. Cover and steam 10 minutes or until tender. Remove from heat.

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add onion; sauté 3 minutes or until tender. Add potato, chili powder, and salt. Cook 5 minutes or until potato is lightly browned, stirring often. Sprinkle cheese over potato. Cover, remove from heat, and let stand 1 minute or until cheese melts.

Serve immediately.

Created date

March 2010

Nutritional Information

Calories 158
Fat 3.7 g
Satfat 2.1 g
Protein 5.9 g
Carbohydrate 25.0 g
Cholesterol 10 mg
Iron 1.4 mg
Sodium 427 mg
Caloriesfromfat 22 %
Fiber 2.6 g
Calcium 115 mg