1 1/2 pounds
Yukon Gold or red potatoes, scrubbed (peeled, if desired), and cut into 1-inch wedges or pieces
extra-virgin olive oil or canola oil
ground chipotle pepper (see Note), or 1/2 teaspoon chili powder
- Position rack in lower third of oven; preheat to 450°F.
- Combine oil, paprika, salt, garlic powder and ground chipotle (or chili powder) in a large bowl. Add potatoes; toss to coat with the seasoning mixture.
- Spread the potatoes evenly on a rimmed baking sheet.
- Roast, stirring once or twice, until the potatoes are tender and browned, 25 to 35 minutes.
Note: Chipotle peppers are dried, smoked jalapeño peppers. Ground chipotle chile pepper can be found in the specialty spice section of most supermarkets.
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