Chili-Roasted Potatoes

Chili-Roasted Potatoes
Photo by Becky Luigart-Stayner

Ingredients

  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • 1 teaspoon Thai chili paste (such as Dynasty)
  • 1 red bell pepper, seeded and cut into 1/2-inch strips
  • 4 red potatoes (about 1 1/2 pounds), each cut into 6 wedges
  • ¼ teaspoon ground red pepper
  • + 6 more ingredients
    • ¼ teaspoon ground cumin
    • 2 tablespoons water
    • 1 tablespoon olive oil
    • 2 tablespoons lemon juice
    • 1 red onion, cut into 6 wedges
    • 8 garlic cloves, peeled

Preheat oven to 400°. Combine first 9 ingredients 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° for 35 minutes or until potatoes are tender, stirring after 20...

View full recipe at My Recipes

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