Southwestern Potato Wedges with Red Pepper Jalapeño Dip Southwestern Potato Wedges with Red Pepper Jalapeño Dip

Southwestern Potato Wedges 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.

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Ingredients

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Product Used

(you're also free to use any kind of potatoes!)

Boomer Gold

Boomer Gold

Where To Buy

Preparation

Make the Southwestern Potato Wedges:

Preheat the oven to 425°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.

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.

Purée until smooth.

Step 1 out of 10

Make the Southwestern Potato Wedges:

Step 2 out of 10

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

Step 3 out of 10

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

Step 4 out of 10

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

Step 5 out of 10

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

Step 6 out of 10

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

Step 7 out of 10

Serve with the dip.

Step 8 out of 10

Make the Red Pepper Jalapeño Dip:

Step 9 out of 10

Place the roasted peppers, jalapeño pepper, garlic, lime juice, cilantro and salt into the bowl of a food processor.

Step 10 out of 10

Purée until smooth.

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