Chili-Roasted Potatoes

Chili-Roasted Potatoes Recipe
Photo: Becky Luigart-Stayner; Styling: Fonda Shaia


4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 189
Caloriesfromfat 18 %
Fat 3.8 g
Satfat 0.6 g
Monofat 2.5 g
Polyfat 0.5 g
Protein 4.9 g
Carbohydrate 36 g
Fiber 4.3 g
Cholesterol 0.0 mg
Iron 2.9 mg
Sodium 206 mg
Calcium 48 mg


2 tablespoons water
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1 teaspoon Thai chili paste (such as Dynasty)
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
4 red potatoes (about 1 1/2 pounds), each cut into 6 wedges
1 red onion, cut into 6 wedges
1 red bell pepper, seeded and cut into 1/2-inch strips
8 garlic cloves, peeled


Preheat oven to 400°.

Combine first 9 ingredients in a large bowl; stir with a whisk. Add potatoes, onion, bell pepper, and garlic; toss well to coat. Arrange vegetable mixture in a single layer in a shallow roasting pan; bake at 400° for 35 minutes or until potatoes are tender, stirring after 20 minutes.

June 1999
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