Recipe: Chili-Roasted Potatoes (using chili paste, peppers and onion)

CHILI-ROASTED POTATOES

2 tablespoons water
2 tablespoons lemon juice
1 tablespoon olive oil
1 teaspoon Worcestershire sauce
1 teaspoon Thai chili paste (such as Dynasty)
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper (cayenne)
4 red potatoes (about 1 1/2 lbs), each cut 6 wedges
1 red onion, cut in 6 wedges
1 red bell pepper, seeded and cut in 1/2-inch strips
8 cloves garlic, peeled

Preheat oven to 400 degrees F.

Combine first 9 ingredients (water through cayenne pepper) in a large bowl; stir with a whisk. Add potatoes, onion, bell pepper, and garlic; toss well to coat.

Arrange vegetable mixture in a single layer in a shallow roasting pan.

Bake at 400 degree F for 35 minutes or until potatoes are tender. stirring after 20 minutes.

Makes 4 servings
Source: Cooking Light magazine, June 1999