Red Chili and Chive Roasted Potatoes

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Red Chili and Chive Roasted Potatoes

 

3 large russet potatoes

1 1/2 tsps. salt

1 tbsp. chili powder

1 tsp. ground coriander

1/4 tsp. black pepper

2 tbsps. thinly sliced fresh chives

2 tbsps. olive oil

2 tbsps. sour cream

 

Preheat oven to 475 degrees.

Cut each potato (washed and unpeeled) in half lengthwise and then cut each half

into 3 long wedges, making 6 wedges per potato.

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

bowl and toss to coat well. 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.

Bake in the preheated oven for about 25 minutes or until lightly browned.

Serves 4 to 6.

 

 

 

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