Chili-Roasted Potatoes

Photo: Becky Luigart-Stayner; Styling: Fonda Shaia

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 18%
  • Fat: 3.8g
  • Saturated fat: 0.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.5g
  • Protein: 4.9g
  • Carbohydrate: 36g
  • Fiber: 4.3g
  • Cholesterol: 0.0mg
  • Iron: 2.9mg
  • Sodium: 206mg
  • Calcium: 48mg

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

Preparation

  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.
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