Chili-Roasted Potatoes

 

Chili-Roasted Potatoes make a great snack on their own or to scoop up your favorite dip.  For St. Patrick's Day fun, add a few drops of green food color to ranch or French onion dip to serve with the potatoes.
Makes 8 servings.
Prep Time: 10 minutes
Cook Time: 30 minutes
 
 
  
 

2 pounds baking potatoes
2 tablespoons olive oil
1 teaspoon McCormick® Chili Powder
1 teaspoon kosher salt

1.  Preheat oven to 450°F.  Cut potatoes into 3x1/2-inch wedges.  Place in large bowl.  Toss with oil to coat well.
2.  Mix chili powder and salt.  Sprinkle over potatoes.  Toss to coat evenly.

3.  Arrange potatoes in a single layer on foil-lined large shallow baking pan and bake 30 minutes or until potatoes are tender and golden brown.  Serve immediately with green-colored ranch or French onion dip.
 

Nutrition Information per 1 serving
  
Calories: 132 Sodium: 239 mg
 
Fat: 4 g Carbohydrates: 21 g
 
Cholesterol: 0 mg Fiber: 2 g
 
Protein: 3 g