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Roasted Potato Strips

  • Prep 30 min
  • Total 30 min
  • Ingredients 6
  • Servings 5

Ingredients

1
large dark-orange sweet potato (8 oz), peeled and cut into 2x1/4x1/4-inch strips
1
large russet potato (8 oz), peeled and cut into 2x1/4x1/4-inch strips
2
tablespoons vegetable oil
1
teaspoon salt
1
to 2 teaspoons finely chopped chipotle chiles in adobo sauce
1/4
teaspoon ground cumin

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1/2 Cup
Calories
140
Calories from Fat
50
% Daily Value
Total Fat
6g
9%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
500mg
21%
Potassium
490mg
14%
Total Carbohydrate
20g
7%
Dietary Fiber
2g
10%
Sugars
3g
Protein
2g
% Daily Value*:
Vitamin A
140%
140%
Vitamin C
10%
10%
Calcium
2%
2%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Cut the potatoes in uniform pieces and stir frequently while cooking to ensure that the strips cook evenly.

For an easy supper, serve with grilled chicken breasts and a tossed garden salad.

Heat gas or charcoal grill. In medium bowl, combine potatoes and 1 tablespoon of the oil; toss gently to coat. Place vegetables in grill basket (grill "wok").When grill is heated, place grill basket over medium-high heat. Grill same time adding saice 10 minutes after it has been on the grill. Mix and grill 5 more minutes.

Directions

  • 1 Heat oven to 375°F. In medium bowl, toss sweet potatoes, potatoes, 1 tablespoon of the oil and 1/2 teaspoon of the salt together. Spread in ungreased 15x10-inch pan with sides. Bake 20 minutes.
  • 2 Meanwhile, in small bowl, mix remaining 1 tablespoon oil, the chiles, remaining 1/2 teaspoon salt and cumin; set aside. Remove potatoes from oven; stir in chipotle mixture. Return to oven.
  • 3 Bake 5 minutes longer or until potatoes are tender and lightly browned.

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