Kathy Casey's Sassy Red Chili & Chive Roasted Potatoes

Recipe by Annacia
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 475°F
  • 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.
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