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Chili-Roasted Potatoes

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia
Yield 4 servings (serving size: 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 400°.

  2. 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.