- Level: Easy
- Total: 33 min
- Prep: 5 min
- Cook: 28 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 264
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 445 mg
- Level: Easy
- Total: 33 min
- Prep: 5 min
- Cook: 28 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 264
- Total Fat
- 14 g
- Saturated Fat
- 1 g
- Carbohydrates
- 32 g
- Dietary Fiber
- 5 g
- Sugar
- 3 g
- Protein
- 4 g
- Cholesterol
- 0 mg
- Sodium
- 445 mg
Ingredients
Directions
- Cover the potatoes with cold water in a large saucepan and cook until almost tender. Drain and dry the potatoes. Cut each potato lengthwise into quarters. Place the potatoes on a baking sheet and brush both sides of the potatoes with oil. Combine the chili powder, salt, and cumin in a small bowl, and sprinkle over the potatoes. Grill the potato wedges for 3 to 4 minutes per side until golden brown. Serve with ketchup.
