Easy Spicy Roasted Potatoes
Amazingly delicious yet simple recipe, I think this one can be played around with as a side to any dish!
Yield
4 servingsPrep
15 minCook
40 minReady
55 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
red skinned potatoes
diced with peel |
*
|
| 1 | medium |
onions
chopped |
|
| 1 | tablespoon |
garlic powder
|
|
| 1 | tablespoon |
kosher salt
|
|
| 2 | tablespoons |
chili powder
|
|
| ¼ | cup |
olive oil, extra-virgin
|
|
| 1 | cup |
cheddar cheese
shredded, optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | medium |
red skinned potatoes
diced with peel |
*
|
| 1 | medium |
onions
chopped |
|
| 15 | ml |
garlic powder
|
|
| 15 | ml |
kosher salt
|
|
| 3E+1 | ml |
chili powder
|
|
| 59 | ml |
olive oil, extra-virgin
|
|
| 237 | ml |
cheddar cheese
shredded, optional |
|
Directions
Preheat the oven to 450℉ (230℃) (220 degrees C).
Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed.
Season with garlic powder, salt and chili powder.
Drizzle with olive oil.
Stir to coat potatoes and onions with oil and spices.
Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy.
Stir every 10 minutes.
When done, sprinkle with cheese.
Wait about 5 minutes for the cheese to melt before serving.
