Recipe: Garlic Roasted Potato Wedges with Jalapeno Chili (using canned chili)

GARLIC ROASTED POTATO WEDGES WITH JALAPENO CHILI

2 1/2 pounds (about 8 medium) potatoes, cut lengthwise into 1-inch-thick wedges
3 tablespoons vegetable oil
2 cloves garlic, finely chopped
1 teaspoon salt
1 teaspoon pepper
2 cans (15 ounces each) chili with beans
1 cup shredded Cheddar cheese
2 tablespoons finely chopped fresh jalapeno peppers*
1/3 cup chopped fresh cilantro
OPTIONAL, FOR SERVING:
Sour cream
chopped green onions

Preheat oven to 400 degrees F. Spray 2 foil-lined baking sheets with cooking spray.

In large bowl, combine potatoes, oil and garlic; toss to coat. Arrange evenly on baking sheets; season with salt and pepper.

Bake 40-50 minutes, or until tender and browned; turn potatoes and switch pans' position after 20-25 minutes.

Meanwhile, in saucepan, combine chili, cheese and jalapenos; heat over medium-low heat 5-8 minutes, or until cheese is melted, stirring occasionally. Stir in cilantro.

To serve:
Spoon chili mixture into heatproof bowl; place on large serving platter. Surround chili with potato wedges; serve with sour cream and onions, if desired. Chili may be offered as a sauce for dipping or spooned over potatoes.

*Use caution when handling fresh chilies, taking care not to touch face or eyes and washing hands carefully afterward.

Makes 8 servings
Source: National Potato Promotion Board
Potato Recipes