Chili Seasoned Potato Wedges Recipes

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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

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

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.

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