Kathy Casey's Sassy Red Chili & Chive Roasted Potatoes

By Annacia on September 23, 2007

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    1. 3 large russet potatoes ( 2 - 2 1/2 lbs.)
    2. 1 1/2 teaspoons salt
    3. 1 tablespoon chili powder
    4. 1 teaspoon ground coriander
    5. 1/4 teaspoon black pepper
    6. 2 tablespoons thinly sliced fresh chives
    7. 2 tablespoons olive oil
    8. 2 tablespoons sour cream


  1. Preheat oven to 475°F
  2. Cut each potato (washed and unpeeled) in half lengthwise and then cut each half into 3 long wedges, making 6 wedges per potato.
  3. In a small bowl mix together the salt, chili powder, coriander, pepper and chives. Set aside.
  4. In a large bowl whisk together the olive oil and sour cream. Add potatoes to bowl and toss to coat well.
  5. 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. Bake in the preheated oven for about 25 minutes or until lightly browned.