Conveniently, this recipe matched what was in my vegetable bin. I lowered the temp thanks to the prior reviews and used several whole cloves of garlic. I also chopped the veggies into larger chunks rather than wedges. This would be good with an onion too. Really good; the spices are a nice change up in flavors.
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.
Yield: 8 servings (serving size: 6 wedges)
Recipe from
More From Cooking Light
Nutritional Information
Amount per serving
- Calories: 206
- Calories from fat: 13%
- Fat: 2.9g
- Saturated fat: 0.4g
- Monounsaturated fat: 1.9g
- Polyunsaturated fat: 0.4g
- Protein: 3.3g
- Carbohydrate: 42.5g
- Fiber: 4.3g
- Cholesterol: 0.0mg
- Iron: 1.8mg
- Sodium: 241mg
- Calcium: 30mg
Ingredients
- 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
Preparation
- 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.
Two-Tone Roasted Potatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Kid-Friendly
- CUISINE: American
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Meatless, Low Saturated Fat
- COOKING METHOD: Roast
- PUBLICATION: Cooking Light
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