Spicy Potato Bumps
Recipe: #6788
October 13, 2012
Categories: Side Dishes, Snacks, Vegetables, Potatoes, British, North American, Pacific Northwest, Pacific Rim, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Entertaining, Fall/Autumn, Ladies Luncheon, Romantic Dinner, Summer, Sunday Dinner, Winter, Weeknight Meals, Oven Bake, Toaster Oven, Diabetic, Gluten-Free, Heart Healthy, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch, Spicy more
"Any combination of spices could be used for these potatoes and they would still be delicious. Evolved from Company's Coming Diabetic cooking."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (218.1 g)
- Calories 173.6
- Total Fat - 2.7 g
- Saturated Fat - 0.4 g
- Cholesterol - 0 mg
- Sodium - 621.9 mg
- Total Carbohydrate - 34.8 g
- Dietary Fiber - 3.9 g
- Sugars - 3.2 g
- Protein - 4.2 g
- Calcium - 27 mg
- Iron - 1.8 mg
- Vitamin C - 18.6 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cut each potato in quarters lengthwise. Cut each quarter crosswise into 3 pieces. Toss potatoes with olive oil in large bowl. Combine remaining 8 ingredients in a small cup. Sprinkle over potatoes. Toss to coat.
Step 2
Spread potatoes on large veggie sprayed baking sheet with sides. Bake uncovered in the centre of a 425f degree oven. Cook for about 45 minutes, stirring twice, until browned and tender.
Tips & Variations
No special items needed.
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