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Sassy Red Chili & Chive Roasted Potatoes

Source of Recipe


Kathy Casey






List of Ingredients



• 3 large russet potatoes (2- to 2-1/2 lbs. total)
  
• 1-1/2 tsp salt
  
• 1 Tbsp chili powder
  
• 1 tsp ground coriander
  
• 1/4 tsp black pepper
  
• 2 Tbsp thinly sliced fresh chives
  
• 2 Tbsp olive oil
  
• 2 Tbsp sour cream
  






Instructions



1. Preheat oven to 475 degrees (F). Cut each potato (washed and unpeeled) in half lengthwise; then cut each half into 3 long wedges, making 6 wedges per potato.
   
   
2. In a small bowl, mix together the salt, chili powder, coriander, pepper and chives. Set aside. In a large bowl, whisk together the olive oil and sour cream. Add potatoes to sour cream mixture in bowl and toss to coat well. Sprinkle in the chili mixture, and then toss again, coating potatoes evenly with the spices.
   
   
3. Place potateos skin-side down on a lightly sprayed baking sheet. Bake in the preheated oven for about 25 minutes or until lightly browned.
   
   These are great served with salsa sour cream for dipping or drizzling.
   
   Serves 4 to 6