ROASTED POTATO WEDGES AND CHILI
Smother fries with chili for a kid-approved meal. In our version, the potatoes are baked, and the chili is vegetarian.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Place potato wedges into a large bowl, and gently toss with oil, salt, and pepper. Place potatoes flesh side down on a rimmed baking sheet. Bake, turning halfway through, until golden brown, 35 to 40 minutes.
- Combine tomatoes, beans, and taco seasoning in a medium saucepan. Bring to a boil; reduce to a simmer, and continue cooking until mixture has thickened, about 15 minutes.
- Transfer roasted potato wedges to a platter, and spoon chili mixture over the top; sprinkle with cheese. Top with a dollop of sour cream, if desired. Serve immediately.
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Yohanna Morales-Cortes
[email protected]I would definitely recommend this recipe to anyone who loves roasted potatoes and chili.
Muyingo Sulaiman
[email protected]This recipe is very easy to follow. Even a beginner cook can make this dish.
AMEN JESUS
[email protected]I'm not a big fan of spicy food, so I used a mild chili for this recipe. It was still very flavorful and the roasted potatoes were the perfect side dish.
Arixillaaa Roblox
[email protected]This is a great recipe for a crowd. I made it for a potluck and it was a huge hit. Everyone loved the combination of the roasted potatoes and the chili.
Christon Charles
[email protected]I made this dish in my air fryer and it turned out great. The roasted potatoes were crispy on the outside and fluffy on the inside, just like they would have been if I had roasted them in the oven.
Ange Fuka
[email protected]This recipe is a great way to use up leftover potatoes. I had some leftover mashed potatoes and I used them to make the roasted potato wedges. They turned out great!
Gareth Crothers
[email protected]I only had a little bit of chili left, so I used it as a dipping sauce for the roasted potatoes. It was a great way to use up the leftovers and it was also really delicious.
Kone Gima
[email protected]I'm a vegetarian, so I made this dish without the chili. The roasted potatoes were still delicious and I served them with a side of sour cream and salsa.
nalinia Gordon
[email protected]I used a different type of chili for this recipe and it turned out great. I used a black bean chili and the flavors were amazing. The roasted potatoes and the black bean chili were a perfect combination.
Pujita Yadav
[email protected]I decided to add some extra vegetables to the chili, such as carrots, celery, and bell peppers. The extra vegetables added a nice sweetness and crunch to the chili.
M siddique M siddique
[email protected]I made this recipe exactly as written and it turned out great. The potatoes were perfectly roasted and the chili was delicious. I will definitely be making this again.
Derrion Howard
[email protected]This dish is perfect for a cold winter day. The chili is hearty and warming, and the roasted potatoes add a nice crispy texture.
Zeba Mobashira
[email protected]I'm not a big fan of chili, but I loved this recipe! The roasted potatoes were so good that I could have eaten them on their own.
Nirajan BASHYAL
[email protected]This is a great recipe for a quick and easy weeknight meal. The roasted potatoes and chili are both very flavorful and the dish comes together in no time.
Depresso Expresso
[email protected]I made this dish for a party last weekend and it was a huge success. Everyone loved the combination of the roasted potatoes and the chili. I will definitely be making this again!
Mary Dufresne
[email protected]These roasted potato wedges and chili were an absolute hit! The potatoes were crispy on the outside and fluffy on the inside, and the chili had just the right amount of spice. I will definitely be making this again!