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Chili-Fried Potatoes

Prep time 7 mins
Cook time 18 mins
Yield 4 servings (serving size: about 3/4 cup)
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.


  • 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

Nutrition 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

How to Make It

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

  2. 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.

  3. Serve immediately.

Oxmoor House Healthy Eating Collection