Monday, July 19, 2010

Chili Spiced Potato Wedges: Variety is the spice of life

Today, for a change of pace, two girlfriends and I decided to walk Sawyer Trail, a beautiful winding path that circles Crystal Springs Resevoir in the Bay Area.  The day was just beautiful and seeing the reservoir sparkling in the sun, feeling the fresh breeze, and pumping my arms to get my blood flowing was a lovely start to a new week.  Last week, as you all may know, was a series of frustrations and difficulties, and I was determined to make this week different.  The walk helped.  The change of scenery helped.  Seeing the outdoors in a new light definitely helped.

With that, I thought I'd do a different kind of roasted potato.  I generally do the simple roasted potatoes, as they are really simple and Son and Daughters love them and eat them without a care.  But I wanted to spice things up a bit in the kitchen and since we were having a rotisserie chicken and some sauteed spinach for dinner, I thought some action in the potatoes would be good.

Initially the meal was met with groans of, "This is ALL you cooked mom?"  and "Where is the other stuff mom?" and "I don't like this" but soon the hunger pangs of children won out over the whining and there weas lots of munching and eating.  Suddenly Daughter #1 said, "Hey Mom - can I dip the potatoes in ketchup or something?" and I realized it would be the perfect touch - and I passed it out.  Kids ate more, gobbled it up and before I knew it 1 1/2 lbs of potatoes disappeared into our mouths.

These are NOT spicy  - they rely mostly on chili power for flavor, and rather they are just kicked up a bit.  Son and Daughters gobbled them up, and I have to say, with the dip in ketchup I was really excited.
Chili Spiced Potato Wedges
Serves 4-6

1 1/2 lbs potatoes, cut into wedges (I used a mix of purple, yellow, and red rose potatoes - a bag of them from Trader Joes)
1/4 cup olive oil
2 teaspoons chili powder
1 teaspoon paprika
1 teaspoon garlic powder
1/2 teaspoon salt

Preheat oven to 425.  In a large bowl, mix together olive, chili powder, paprika, garlic powder and salt.  Carefully toss potato wedges in olive oil mixture to coat each potato.

Lay potatoes in a single layer on a baking dish. Bake for 45 minutes to 1 hour, until potatoes are slightly crisp and golden.  Serve with ketchup.

Printable recipe

Extra yummy with ketchup (and the purple potatoes tasted the best to me!)

3 comments:

Xiaolu @ 6 Bittersweets said...

Roasting has become my favorite hands-off way to prepare veggies. And I love spice with or without heat. In summary, these look fantastic to me.

Elizabeth said...

Wow they look like they've been deep fried! Love this recipe, they look so good!

Kathy - Panini Happy said...

I used to go rollerblading by Crystal Springs - such a beautiful location. Your potatoes look fantastic, I'd love to try them with these seasonings.

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