Oxmoor House

Chili-Fried Potatoes

Chili-Fried Potatoes RecipePhoto: Oxmoor House

Ingredients

  • 3 cups cubed unpeeled baking potato (about 1 pound)
  • 1/2 teaspoon olive oil
  • Olive oil-flavored cooking spray
  • 1 small onion, halved, thinly sliced, and separated into rings
  • 1 teaspoon chili powder
  • 1/4 teaspoon salt
  • 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

Preparation

Arrange potato in a steamer basket over boiling water. Cover and steam 10 minutes or until tender. Remove from heat.

Heat oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion; sauté 3 minutes or until tender. Add potato, chili powder, and salt. Cook 5 minutes or until potato is lightly browned, stirring often. Sprinkle cheese over potato. Cover, remove from heat, and let stand 1 minute or until cheese melts.

Print
  • Yield: 4 servings (serving size: 3/4 cup)

Nutritional Information

Calories per serving:152
Calories from fat:0.0%
Fat per serving:3.7g
Saturated fat per serving:1.7g
Monounsaturated fat per serving:0.0g
Polyunsaturated fat per serving:0.0g
Protein per serving:6.9g
Carbohydrates per serving:23.8g
Fiber per serving:2.6g
Cholesterol per serving:10mg
Iron per serving:0.0mg
Sodium per serving:263mg
Calcium per serving:0.0mg

Good to Know

Serve these spicy potatoes with eggs as a homefries dish or in an omelet. Cut out the cheese to eliminate saturated fat.

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