Casey's Sassy Red Chili and Potatoes
Source of Recipe
Chef Kathy Casey and Potatoes.com
3 large (2 to 2 1/2 pounds) Washington Russet potatoes
1 1/2 teaspoons salt
1 tablespoon chili powder
1 teaspoon ground coriander
1/4 teaspoon black pepper
2 tablespoons thinly sliced fresh chives
2 tablespoons olive oil
2 tablespoons sour cream
Preheat oven to 475 degrees.
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.
Makes 4 to 6 servings
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