This roasted potato appetizer recipe is spiked with southwestern spices and served alongside a healthy roasted red pepper jalapeño dip.
Equipment
- Baking sheet
- Medium bowl
- Small bowl
Potato Wedges:
- 1 lbs Little Potatoes
- 1 Tbsp + 1 tsp olive oil
- 1 tsp chili powder
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/2 tsp ground pepper
Red Pepper Jalapeño Dip:
- 1 red bell peppers, roasted
- 1/2 jalapeño pepper, seeds removed, minced
- 2 garlic cloves, minced
- 1/2 lime, juiced
- 2 Tbsp cilantro, minced
- 1/4 tsp salt
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Instructions
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Make the Southwestern Potato Wedges:
Preheat the oven to 425 °F. Lightly coat a baking sheet with cooking spray.
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Step 2
Cut each potato into 4 to 6 wedges, depending on the size of potato.
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Step 3
In a medium bowl, toss the potato wedges with the olive oil.
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Step 4
In a small bowl, stir together the chili powder, paprika, cumin, salt and pepper. Sprinkle over the potatoes and toss to coat.
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Step 5
Roasted until the potatoes are golden brown and slightly crisp, stirring once or twice, about 35 minutes.
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Make the Red Pepper Jalapeño Dip:
Place the roasted peppers, jalapeño pepper, garlic, lime juice, cilantro and salt into the bowl of a food processor.
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Step 7
Purée until smooth.
