Chili-Fried Potatoes

Photo: Oxmoor House

Yield: 4 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 152
  • Calories from fat: 0.0%
  • Fat: 3.7g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 6.9g
  • Carbohydrate: 23.8g
  • Fiber: 2.6g
  • Cholesterol: 10mg
  • Iron: 0.0mg
  • Sodium: 263mg
  • Calcium: 0.0mg

Ingredients

  • 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

Preparation

  1. Arrange potato in a steamer basket over boiling water. Cover and steam 10 minutes or until tender. Remove from heat.
  2. 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.
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