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Add a photoServings: 8
Ingredients
- 4 Tbsp. Extra virgin olive oil
- 4 tsp Chili pwdr
- 1Â 1/2 tsp Cumin, grnd
- 2 tsp Paprika
- 1 tsp Salt
- Â Â Black pepper to taste, freshly grnd
- 4 lrg baking potatoes, scrubbed and dry
- Â Â Fresh parsley, minced
Directions
- Preliminaries: Place oven rack in the lower third of oven; preheat to 400 degrees.
- 1. In a medium bowl, mix oilk, chili pwdr, cumin, paprika, salt and pepper.
- 2. Cut potatoes in half lengthwise. Cut each half into lengthwise quarters. Toss with oil mix, and place potatoes in a single layer on a jelly roll pan. Drizzle with remaining oil mix.
- 3. Bake in preheated oven for 10 min. Loosen potatoes with a spatula and turn. Bake about 20 more min or possibly till potatoes are fork tender and outside is brown and crispy. Garnish with minced parsley. Serve.
- fat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 148g | |
| Recipe makes 8 servings | |
| Calories 173 | |
| Calories from Fat 64 | 37% |
| Total Fat 7.25g | 9% |
| Saturated Fat 1.03g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 313mg | 13% |
| Potassium 628mg | 18% |
| Total Carbs 25.36g | 7% |
| Dietary Fiber 3.7g | 12% |
| Sugars 1.24g | 1% |
| Protein 3.11g | 5% |
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