Best Roasted Potato Wedges And Chili Recipes

GARLIC ROASTED POTATO WEDGES WITH JALAPENO CHILI

Garlic Roasted Potato Wedges with Jalapeno Chili image

Something really special, a big hit at parties or perfect for noshing on when watching the game (any game).

Provided by Mirj2338

Categories Lunch/Snacks

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 12

Ingredients

nonstick cooking spray
2 1/2 lbs potatoes, cut lengthwise into 1-inch thick wedges
3 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon pepper
2 (15 ounce) cans vegetarian chili (with beans)
1 cup shredded sharp cheddar cheese
2 tablespoons finely chopped fresh jalapeno peppers
1/3 cup coarsely chopped fresh cilantro leaves
sour cream (optional)
chopped green onion (optional)

Steps:

Heat oven to 400║F.
Lightly spray 2 foil-lined baking sheets with no-stick cooking spray.
In large bowl, combine potatoes, oil, and garlic; toss to coat.
Arrange in even layer on baking sheets; season potatoes with salt and pepper.
Bake 40 to 45 minutes or until tender and browned, turning potatoes and switching position of pans halfway.
Meanwhile, in saucepan, combine chili, cheese and jalape±os; heat over medium-low heat 5 to 8 minutes or until cheese is melted, stirring occasionally.
Stir in cilantro.
To serve, spoon chili mixture into heatproof bowl; place on large serving platter.
Surround chili with potato wedges; serve with sour cream and green onions, if desired.
Serve immediately.
Chili may be served as a sauce for dipping or spooned over potato wedges on individual plates.

Nutrition Facts : Calories 301.8, Fat 10.2, SaturatedFat 3.7, Cholesterol 14.8, Sodium 722.4, Carbohydrate 41.9, Fiber 7.5, Sugar 3.9, Protein 11.6

SPICY POTATO WEDGES

Spicy Potato Wedges image

When my husband and I barbecue with friends, we always bring these, and everyone loves them. They're a favorite accompaniment to almost anything we cook on the grill.-Autumn McNamara, Keego Harbor, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 45m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

1/4 cup canola oil
1 tablespoon chili powder
2 teaspoons onion powder
2 teaspoons garlic salt
1 teaspoon sugar
1 teaspoon paprika
3/4 teaspoon salt
1/4 to 1/2 teaspoon cayenne pepper
3-1/2 pounds large red potatoes, cut into wedges

Steps:

In a large resealable plastic bag, combine the first eight ingredients; add the potatoes. Seal bag and toss to coat. Arrange in a single layer on greased baking sheets. , Bake at 400° for 30-35 minutes or until potatoes are tender and golden brown, turning once.

Nutrition Facts : Calories 212 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 696mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein.

SPICY POTATO WEDGES WITH CHILI DIP

Spicy Potato Wedges With Chili Dip image

These dry roasted potato wedges and dip are very tasty appetizers and can also be served as a side dish.

Provided by queenbeatrice

Categories Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

Ingredients

32 ounces baking potatoes
4 tablespoons olive oil
4 cloves garlic, crushed
2 teaspoons allspice
2 teaspoons ground coriander
2 tablespoons paprika
salt
pepper
2 tablespoons olive oil
2 small onions, finely chopped
2 cloves garlic, crushed
1 (14 ounce) can diced tomatoes
2 red chilies, seeded and finely chopped
2 tablespoons balsamic vinegar
2 tablespoons coriander, fresh, chopped, plus extra for garnish

Steps:

Preheat oven to 400 degrees Fahrenheit.
Cut the potatoes in half then into wedges. Add the wedges to a large pan of cold water. Bring to a boil, reduce heat and simmer for 10 minutes, or until the wedges have softened but the flesh has not started to disintegrate. Drain well and pat dry on kitchen towel.
Mix the olive oil, garlic, allspice, coriander and paprika in a roasting pan. Add slat and pepper to taste. Add the potatoes to the pan and shake to coat them thoroughly.
Roast for 20-25 minutes, until the wedges are browned, crisp and fully cooked. Turn the wedges occasionally during the roasting time.
Meanwhile make the chilli dip. Heat the oil in a small pan, add the onion and garlic, and cook for 5-10 minutes, until softened.
Pour in diced tomatoes and their juices. Stir in the chilli and vinegar. Cook gently for 10 minutes, until the mixture has reduced and thickened, then taste and adjust seasoning. Stir in chopped fresh coriander.
Pile the wedges on a plate, garnish with extra coriander and serve with chilli dip.

CHILI-ROASTED POTATO WEDGES RECIPE

Chili-Roasted Potato Wedges Recipe image

Provided by Potterfan1029

Number Of Ingredients 10

Ingredients

5 Yukon Gold potatoes (about 1 1/4 lbs)
2 tbsp vegetable oil
2 tbsp tomato sauce
1 tbsp Worcestershire sauce
1 tsp oregano
1/2 tsp crushed red pepper flakes
1/2 tsp cumin
1/2 tsp coarse salt
1/4 tsp teaspoon black pepper
1/2 cup sour cream

Steps:

1. Preheat oven to 450°F. Spray shallow baking pan with cooking spray. Rinse potatoes and pat dry. Cut each unpeeled potato into 8 wedges. 2. In large bowl, mix oil, tomato sauce, Worcestershire sauce, oregano, red pepper flakes, cumin, salt and black pepper. Add potato wedges and stir to coat thoroughly. 3. Arrange potatoes in even layer in prepared baking pan. Roast potatoes until crisp and golden, stirring every 7 minutes, about 21 minutes total. 4. To serve, place a dollop of sour cream on each of 8 serving plates and surround with 5 potato wedges.