Ingredients
-
3
-
1 1/2
-
1
-
1
-
1/4
-
2
-
2
-
2
-
-
-
-
-
-
-
Directions
Kathy Casey’s Sassy Red Chili & Chive Roasted Potatoes, These are not you typical ‘Jo Jo’s’! These roasted potatoes are made with big wedges of Russet potatoes and given some Spanish pizazz with chili powder & coriander., Great blend of spices coating the potatoes and we really enjoyed the flavor of the sour cream. Very unique recipe and one we will make again and again., So glad I stumbled across this recipe. Never have tried tossing potatoes in sour cream then baking, so had to try it. So much flavor from the sour cream and the spice mix was spot on. Mine did need another 10 minutes to get good and soft on the inside, nice and crispy outside. Great recipe, thanks for posting!
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Steps
|
1
Done
|
Preheat Oven to 475f |
|
2
Done
|
Cut Each Potato Washed and Unpeeled in Half Lengthwise and Then Cut Each Half Into 3 Long Wedges, Making 6 Wedges Per Potato. |
|
3
Done
|
in a Small Bowl Mix Together the Salt, Chili Powder, Coriander, Pepper and Chives. Set Aside. |
|
4
Done
|
in a Large Bowl Whisk Together the Olive Oil and Sour Cream. Add Potatoes to Bowl and Toss to Coat Well. |
|
5
Done
|
Sprinkle in the Chili Mixture and Then Toss Again, Coating Potatoes Evenly With Spices. Place Potatoes Skin Side Down on a Lightly Sprayed Baking Sheet. |
|
6
Done
|
Bake in the Preheated Oven For About 25 Minutes or Until Lightly Browned. |
