Chili-Fried Potatoes

Oxmoor House
Chili-Fried PotatoesRecipe
Photo: Oxmoor House
4 servings (serving size: 3/4 cup)


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3 cups cubed unpeeled baking potato (about 1 pound)
1/2 teaspoon olive oil
Olive oil-flavored cooking spray
1 small onion, halved, thinly sliced, and separated into rings
1 teaspoon chili powder
1/4 teaspoon salt
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese


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

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. 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.

Created date

April 2008

Nutritional Information

Calories 152
Caloriesfromfat 0.0 %
Fat 3.7 g
Satfat 1.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.9 g
Carbohydrate 23.8 g
Fiber 2.6 g
Cholesterol 10 mg
Iron 0.0 mg
Sodium 263 mg
Calcium 0.0 mg