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Serving Size:4 Prep Time:10 minutes Cook Time:20 minutes Ingredients: 4 cups leftover cubed roasted potatoes 1/2 cup chopped red bell pepper 2 cloves garlic, minced 1 teaspoon each: paprika, ground cumin and ground coriander 1/2 teaspoon ground caraway seeds 1/4 teaspoon cayenne pepper Kosher or sea salt to taste Instructions: Preheat oven to 350°F and spray a baking sheet with nonstick cooking spray. Place potatoes, bell pepper and garlic in a medium bowl. Stir together remaining ingredients in a small bowl and sprinkle over potatoes; toss well to coat. Transfer to prepared baking sheet and cook for 20 minutes or until potatoes are hot and slightly crisp on the edges. Season to taste with salt. Makes 4 servings. Tip: To give these potatoes a bit more crisp, give them a coat with olive oil cooking spray halfway through the cook time. Nutrition per serving: 156 calories, 2 g total fat, 0 g saturated fat, 0 mg cholesterol, 13 mg sodium, XXX mg potassium, 33 mg carbohydrate, 5 g dietary fiber, 4 g protein, 99% daily value for vitamin C, 17% daily value for vitamin A |
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