Chipotle Potatoes

Serves: 6

Nutrition Information Per Serving:

calories total fat sat fat protein fiber sodium (mg) carbs ww pts
140 2 0 3 3 180 28 2

recipe ingredients
2 russet potatoes, 12 oz total
2 sweet potatoes, 15 oz total
1 to 3 dried chipotle chilies, to taste, seeded
3 cloves garlic, minced
2 tsp. olive oil
1 1/2 tsp. paprika
1/2 tsp. cumin
1/2 tsp. chili powder
1/4 tsp. black pepper
1/4 tsp. salt
1 or 2 Tbsp water

recipe directions
Scrub potatoes and pat dry. Cut in half lengthwise, then cut each half into 4 wedges. Cook potatoes, covered, in a small amount of boiling water for 15 minutes or until just tender. Drain and let cool.

Place seeded chipotle chilies in a blender or food processor and process until ground. Combine chipotle with remaining dry ingredients in a small bowl. Stir in enough water to make a mixture that can be brushed on the potatoes. Brush over potato wedges.

Prepare charcoal or gas grill to medium heat. Place potatoes on grill rack and position on grill. Cook 4 to 6 minutes or until edges begin to brown, turning occasionally.


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