"He who distinguishes the true savor of his food can never be a glutton; he who does not cannot be otherwise."--Henry David Thoreau

Chili-Roasted Potatoes Recipe

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This recipe for Chili-Roasted Potatoes, by , is from Good Grub from Outlaws & Inlaws, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jody Peach
Added: Tuesday, September 4, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 tbsp. water
2 tbsp. lemon juice
1 tbsp. olive oil
1 tsp. Worcestershire sauce
1 tsp. chili powder
1/2 tsp. dried oregano
1/4 tsp. salt
1/4 tsp. ground cumin
1/4 tsp. ground red pepper
4 red potatoes (about 1-1/2 lb), washed & cut into wedges
1 red onion, cut into wedges
1 bell pepper, seeded & cut into 1/2" strips
8 garlic cloves, peeled

Directions:
Directions:
Preheat oven to 400. Combine water, lemon juice, oil, Worcestershire sauce, and spices 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.

Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
These potatoes pair nicely with grilled steak. I would make them when the graduate students were grilling leftover steaks from our research projects at Texas A&M University.

 

 

 

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