Guest guest Posted April 28, 2006 Report Share Posted April 28, 2006 Made these for dinner tonight with coleslaw and a veggie burger, yum. Red Chili & Chive JoJos 3 large russet potatoes 1 1/2 tsp salt (this was a bit much for me - next time I might use less salt & more chili powder) 1 Tbs chili powder 1 tsp ground coriander (I used cumin) 1/4 tsp black pepper 2 Tbs thinly chopped fresh chives (fresh from the garden yay!) 2 Tbs olive oil 2 Tbs sour cream (I was out so I used light ranch dressing instead) Preheat oven to 475. Cut each potato in half lengthwise. Then cut each half into 3 wedges, making 6 wedges per potato. In a small dish, mix together salt, chili powder, coriander, pepper and chives. Set aside. In a large bowl, whisk together the olive oil and sour cream. Add the potato wedges to the bowl and toss to coat well. Sprinkle in the spice mixture and toss again, coating wedges evenly. Place potatoes skin side down on a lightly oiled or sprayed baking sheet. Bake for about 25 mintues or until lightly browned and fork- tender. 4-6 servings (I feel greedy - the 2 of us ate almost the whole batch!) Source: Washington State Potato Board (yes there really is a potato board. There's a National Tube Council too, weird, huh lol) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ These didn't come out as crusty as I was hoping but they were tasty! Could be my ancient oven or maybe they weren't spread out enough on the baking sheet. Peace, Diane Quote Link to comment Share on other sites More sharing options...
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