I am going w/4 stars b/c I thought they were ok but my husband loved them. I served the potatoes w/pot roast (cl..wonderful!). They needed a little extra flavor for me, maybe more salt.
Chili-Fried Potatoes
Photo: Oxmoor House
Yield: 4 servings (serving size: 3/4 cup)
Recipe from
More From Oxmoor House
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
- 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.
Chili-Fried Potatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Diabetic, Low Calorie, Low Cholesterol, Low Saturated Fat
- PUBLICATION: Oxmoor House
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