Sunday Fixin’s: Chili-Roasted Potato Wedges

Sometimes, a girl just wants French fries and so nothing else will do. 

Last night was one of those nights.  I didn’t really care what we had for supper as long as there was a side of fries nestled on my dinner plate.  However, after having just been fitted for a maid of honor dress, I wasn’t up for the greasiness or the heavy feeling that might follow. 

And so began my love affair with baked potato wedges.  McCormicks’s Chili-Roasted Potato Wedges are full of flavor, but they’re baked… not fried.  Even my hubby approved of these fries and said that I should definitely make them again.  They’re perfect as a side dish… or for those I-just-want-french-fry-moments.  🙂

 

Chili Roasted Potato Wedges For 2 (As adapted from the McCormick website)

1 lb baking potatoes (about 2 medium)

1 tablespoon olive oil

1/2 teaspoon chili powder

1/2 teaspoon kosher salt

1.  Cut potatoes into wedges.  Place in a large bowl. Add olive oil and toss to coat.

2.  Mix chili powder and salt.  Sprinkle over potatoes; toss to coat evenly.  Arrange potatoes in single layer on foil-lined baking sheet.

3.  Bake in preheated 450 degree F oven for 30 minutes or until potatoes are tender and golden brown. Enjoy!

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2 Responses to Sunday Fixin’s: Chili-Roasted Potato Wedges

  1. Mmm…this looks absolutely delicious. I haven’t had french fries in such a long time, and always forget about roasting them in this way. Thanks for sharing the recipe! 😀

  2. Tien says:

    baked potatoes…yum!
    (the diet can wait….)
    🙂

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