Chili Potato Wedges Food

CHILI-SEASONED POTATO WEDGES

Steps:

• In a large resealable plastic bag, combine the soup mix, chili powder, salt, garlic powder and pepper. Cut each potato into eight wedges; place in the bag and shake to coat. , Arrange in a single layer in a greased 15x10x1-in. baking pan. Drizzle with oil. , Bake, uncovered, at 425° for 12-20 minutes on each side or until crisp.

CHILI POTATO WEDGES

Steps:

• In a small bowl, combine the chili powder, garlic powder and salt. Cut potato lengthwise into 8 wedges. Spray wedges with cooking spray, then coat with seasoning mixture., Place in a single layer on a baking sheet coated with cooking spray. Bake, uncovered, at 450° for 25-30 minutes or until golden brown.

FOODCHANNEL EDITOR

Steps:

• 1 Preheat oven to 450°F. Cut potatoes into 3x1/2-inch wedges. Place in large bowl. Add oil; toss to coat well. 2 Mix chili powder and salt. Sprinkle over potatoes; toss to coat evenly. Arrange potatoes in single layer on foil-lined 15x10x1-inch baking pan. 3 Bake 30 minutes or until potatoes are tender and golden brown.

ROASTED POTATO WEDGES AND CHILI

Steps:

• Preheat oven to 350 degrees. Place potato wedges into a large bowl, and gently toss with oil, salt, and pepper. Place potatoes flesh side down on a rimmed baking sheet. Bake, turning halfway through, until golden brown, 35 to 40 minutes.
• Combine tomatoes, beans, and taco seasoning in a medium saucepan. Bring to a boil; reduce to a simmer, and continue cooking until mixture has thickened, about 15 minutes.
• Transfer roasted potato wedges to a platter, and spoon chili mixture over the top; sprinkle with cheese. Top with a dollop of sour cream, if desired. Serve immediately.

CHILI POTATO WEDGES

Steps:

• Pre-Heat the oven to 450º and line a sheet pan with parchment paper or foil. If you go with the foil, be sure to spritz it with some non-stick spray.
• Slice the washed potatoes into thin-ish wedges. No more than half an inch at it's thickest.
• Add everything except the potatoes to a large mixing bowl. Stir the spice/oil mix with a fork to get everything evenly combined.
• Add the sliced potato wedges to the bowl and toss well to coat. I recommend using your hands for this, but only if you have some latex or similar gloves. While this stuff isn't too spicy on the tongue, it will hang around on your bare hands long after washing and will burn you eyes like mace as well as other sensitive areas.
• Spread evenly over your lined sheet pan. I had to use two sheet pans because mine are kinda small. You want the potatoes in a single layer.
• Bake for 30 minutes, turning the potatoes over half way through. If you are using two sheet pans, rotate the pan placement as well for even browning.
• Enjoy with a variety of dips.

GRILLED POTATO WEDGES WITH HOT GARLIC, RED CHILI, PARMESAN AND PARSLEY

Steps:

• Put the potatoes in a pot of cold water, add 2 tablespoons of salt and bring to a simmer over medium heat. Cook the potatoes until tender, but still firm, about 40 minutes. The potatoes must be cooked through and fork tender, but still holding their shape. Drain and put on a cutting board. Let cool, then cut each potato lengthwise into 8 wedges.
• Heat grill to medium-high.
• Brush the potatoes with the canola oil and season with salt and pepper, to taste. Grill until golden brown and cooked through, about 2 to 3 minutes per side. Transfer to a serving bowl.
• Heat the olive oil in a small saucepan until it begins to shimmer. Remove from the heat and immediately add the garlic, red chili flakes and parsley and let sit for 1 minute. Season the oil with salt and pepper, to taste, and drizzle over the potatoes. Sprinkle with the cheese and serve immediately.

CHILE-SPICED SWEET POTATO WEDGES

Steps:

• Cut 4 sweet potatoes into wedges; toss with olive oil, salt and pepper on a baking sheet. Bake at 425 degrees F, flipping once, until browned, 20 to 25 minutes. Mix 3 tablespoons softened butter with 1 tablespoon harissa (or other chile paste), 1 grated garlic clove, the zest of 1 lime and a pinch of salt. Toss with the potatoes and some chopped chives. Season with salt. Serve with lime wedges.

CHILI-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 425 degrees. Cut each potato lengthwise into 8 wedges; halve long wedges crosswise.
• On a large rimmed baking sheet lined with parchment paper, toss potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges, cut sides down.
• Roast potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.

SPICY POTATO WEDGES WITH CHILI DIP

Steps:

• Preheat oven to 400 degrees Fahrenheit.
• Cut the potatoes in half then into wedges. Add the wedges to a large pan of cold water. Bring to a boil, reduce heat and simmer for 10 minutes, or until the wedges have softened but the flesh has not started to disintegrate. Drain well and pat dry on kitchen towel.
• Mix the olive oil, garlic, allspice, coriander and paprika in a roasting pan. Add slat and pepper to taste. Add the potatoes to the pan and shake to coat them thoroughly.
• Roast for 20-25 minutes, until the wedges are browned, crisp and fully cooked. Turn the wedges occasionally during the roasting time.
• Meanwhile make the chilli dip. Heat the oil in a small pan, add the onion and garlic, and cook for 5-10 minutes, until softened.
• Pour in diced tomatoes and their juices. Stir in the chilli and vinegar. Cook gently for 10 minutes, until the mixture has reduced and thickened, then taste and adjust seasoning. Stir in chopped fresh coriander.
• Pile the wedges on a plate, garnish with extra coriander and serve with chilli dip.

MIXED-BEAN CHILLI WITH WEDGES

Steps:

• Heat oven to 220C/200C fan/gas 7. Toss the potato wedges in 2 tsp oil and spread out in a single layer on a large baking tray. Cook for 30-35 mins, turning halfway, until tender and golden brown.
• Meanwhile, for the chilli, put the remaining oil into a casserole dish and fry the onion and pepper for 5 mins. Add Cajun spice, pulses, tomatoes and stock. Cover and simmer for 15-20 mins. Remove casserole from the heat and stir in the chocolate until melted. Ladle the chilli into bowls, top each with 1 tbsp soured cream and serve with the wedges.

QUINOA, LIME AND CHILI-CRUMBED SNAPPER WITH SWEET POTATO WEDGES

Steps:

• Preheat oven to 425°F. Place the cumin, 1/2 teaspoon of the chili flakes and 1 teaspoon of the salt in a bowl and mix to combine. Place the sweet potatoes on a rimmed baking sheet and sprinkle with half the salt mixture, pepper and 1 tablespoon of the oil. Roast, turning halfway, for 20 minutes or until golden.
• Place the quinoa, lime zest, remaining chili flakes, salt and pepper in a bowl and mix to combine. Place the eggs in a bowl and whisk to combine.
• Heat the remaining oil in a large non-stick frying pan over medium heat. Dip the fish into the egg and press into the quinoa mixture to coat. Cook for 2-3 minutes on each side or until golden and cooked through. Serve the fish and potatoes with the remaining salt mixture, the parsley, mayonnaise and lime wedges.

CHILI-ROASTED SWEET POTATO WEDGES

Steps:

• Preheat oven to 425°F. Cut each sweet potato lengthwise into 8 wedges; halve long wedges crosswise.
• On a large parchment-lined rimmed baking sheet, toss sweet potatoes with oil, sugar, chili powder, 1 teaspoon coarse salt, and 1/4 teaspoon ground pepper, until coated. Arrange wedges in a single layer, cut sides down.
• Roast sweet potatoes until browned and tender, 15 to 20 minutes. Season with additional salt, if desired, before serving.
• Nutrition Information
• (Per Serving)
• Calories: 191
• Fat: 3.6g
• Protein: 2.8g
• Carbohydrates: 37.8g
• Fiber: 5.4g