Two-Tone Roasted Potatoes

We like this recipe with a mixture of sweet potatoes and baking potatoes, but you can make it with just one or the other.


8 servings (serving size: 6 wedges)

Recipe from

Cooking Light

Nutritional Information

Calories 206
Caloriesfromfat 13 %
Fat 2.9 g
Satfat 0.4 g
Monofat 1.9 g
Polyfat 0.4 g
Protein 3.3 g
Carbohydrate 42.5 g
Fiber 4.3 g
Cholesterol 0.0 mg
Iron 1.8 mg
Sodium 241 mg
Calcium 30 mg


1 teaspoon chili powder
3/4 teaspoon salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1 1/2 tablespoons olive oil
1 garlic clove, minced, or 1/2 teaspoon bottled minced garlic
3 small sweet potatoes (about 1 1/2 pounds), each cut lengthwise into 8 wedges
3 small baking potatoes (about 1 1/2 pounds), each cut lengthwise into 8 wedges


Preheat oven to 450°.

Combine first 7 ingredients in a large zip-top plastic bag. Add potatoes; seal and shake to coat potatoes with spice mixture. Place potatoes on a baking sheet. Bake at 450° for 35 minutes or until tender.

Elizabeth Taliaferro,

Cooking Light

May 1999
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