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5
from 1 vote
Southwestern Potato Wedges Recipe with Red Pepper Jalapeño Dip
This roasted potato appetizer recipe is spiked with southwestern spices and served alongside a healthy roasted red pepper jalapeño dip.
Prep Time
15
minutes
mins
Cook Time
35
minutes
mins
Total Time
50
minutes
mins
Course:
Appetizers
Cuisine:
Southwestern
Keyword:
Gluten Free, Vegan, Vegetarian
Servings:
7
Servings
Calories:
101.6
kcal
Author:
Dara Michalski | Cookin' Canuck
Ingredients
1 ½
pound
Little Potato Co. Chilean Splash Creamer potatoes
1
tablespoons
+ 1 teaspoon olive oil
1
teaspoon
chili powder
½
teaspoon
paprika
½
teaspoon
ground cumin
½
teaspoon
salt
½
teaspoon
ground pepper
The Dip:
2
roasted red bell peppers
see
How to: Roast a Bell Pepper
¾
jalapeno pepper
seeds removed, minced
2
garlic cloves
minced
½
lime
juiced
3
tablespoons
minced cilantro
¼
teaspoon
salt
Instructions
Preheat the oven to 425 degrees F. Lightly coat a baking sheet with cooking spray.
Cut each potato into 4 to 6 wedges, depending on the size of potato.
In a medium bowl, toss the potato wedges with the olive oil.
In a small bowl, stir together the chili powder, paprika, cumin, salt and pepper. Sprinkle over the potatoes and toss to coat.
Roasted until the potatoes are golden brown and slightly crisp, stirring once or twice, about 35 minutes.
Serve with the dip.
The Dip:
Place the roasted peppers, jalapeno pepper, garlic, lime juice, cilantro and salt into the bowl of a food processor.
Puree until smooth.
Notes
Weight Watchers Points: 3 (Freestyle SmartPoints), 3 (Old SmartPoints), 3 (Points+)
Nutrition
Serving:
0.5
Cup Potatoes + 2 Tablespoons Dip
|
Calories:
101.6
kcal
|
Carbohydrates:
16.9
g
|
Protein:
2.3
g
|
Fat:
3.4
g
|
Saturated Fat:
0.5
g
|
Sodium:
253.4
mg
|
Fiber:
2.5
g
|
Sugar:
2.5
g