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Chili-Spiced Potatoes

Photo: Becky Luigart-Stayner; Styling: Missie Neville Crawford
Yield

Serves 4 (serving size: about 1/2 cup)

A little sweet and spice adds a smoky, caramelized crust to simply roasted potatoes with just a few ingredients and in only about 20 minutes. Serve with any grilled or roasted main, or as a fantastic base for a Mexican-style brunch hash. Serve with Ginger-Honey Glazed Pork Tenderloin.

Ingredients

  • 2 tablespoons olive oil
  • 1 teaspoon brown sugar
  • 1 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper
  • 3/8 teaspoon kosher salt
  • 1 pound baby red potatoes, halved

Nutrition Information

  • calories 147
  • fat 7.2 g
  • satfat 1 g
  • monofat 5.4 g
  • polyfat 0.7 g
  • protein 2 g
  • carbohydrate 19 g
  • fiber 2 g
  • cholesterol 0.0 mg
  • iron 1 mg
  • sodium 221 mg
  • calcium 13 mg
  • sugars 3 g
  • Est. Added Sugars 1 g

How to Make It

  1. Preheat oven to 400°F.

  2. Combine all ingredients in a large bowl; toss to coat. Spread potato mixture in a single layer on a parchment-lined baking sheet. Bake 20 to 25 minutes or until tender, stirring potatoes once after 10 minutes.