This roasted potato appetizer recipe is spiked with southwestern spices and served alongside a healthy roasted red pepper jalapeño dip.

Prep
15 mins
Cook
35 mins
Serves
4
Ingredients
13
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Equipment

  • Baking sheet
  • Medium bowl
  • Small bowl

Ingredients

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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  

Instructions

  • Make the Southwestern Potato Wedges:

    Preheat the oven to 425 °F. Lightly coat a baking sheet with cooking spray.

  • Step 2

    Cut each potato into 4 to 6 wedges, depending on the size of potato.

  • Step 3

    In a medium bowl, toss the potato wedges with the olive oil.

  • Step 4

    In a small bowl, stir together the chili powder, paprika, cumin, salt and pepper. Sprinkle over the potatoes and toss to coat.

  • Step 5

    Roasted until the potatoes are golden brown and slightly crisp, stirring once or twice, about 35 minutes.

  • 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.

  • Step 7

    Purée until smooth.