This recipe can be doubled; bake it on 2 cookie sheets, rotating the sheets in the oven halfway through the cooking time.
INGREDIENTS | SERVES 4–6
4 russet potatoes
2 tablespoons olive oil
2 tablespoons chili powder
1 tablespoon grill seasoning such as McCormick Mesquite Grill Seasoning
1 teaspoon ground cumin
1 teaspoon paprika
¼ teaspoon pepper
Preheat oven to 425ºF. Scrub potatoes and pat dry; cut into ½″ strips, leaving skin on. A few strips won't have any skin. Toss with olive oil and arrange in single layer on a large cookie sheet.
In small bowl, combine remaining ingredients and mix well. Sprinkle over potatoes and toss to coat. Arrange in single layer.
Bake for 35–45 minutes, turning once during baking time, until potatoes are deep golden brown and crisp. Serve immediately.
PER SERVING Calories: 250 | Fat: 8g | Sodium: 55mg | Carbohydrates: 40g | Fiber: 6g | Protein: 5g
Grill seasoning mixes usually contain pepper, garlic, salt, and a bit of sugar, along with spices like oregano and rosemary. There are quite a few different varieties, from Cajun spice to chili lime to chipotle. Read labels carefully, and choose a seasoning mix that has a low salt content.