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Roasted Potato Wedges and Chili

Smother fries with chili for a kid-approved meal. In our version, the potatoes are baked, and the chili is vegetarian.

  • Servings: 4
Roasted Potato Wedges and Chili

Source: Martha Stewart Kids, Winter


  • 3 large russet potatoes, cut lengthwise into wedges
  • 1 1/2 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground pepper
  • 1 can (14 1/2 ounces) diced tomatoes
  • 1 can (14 1/2 ounces) pinto beans, drained and rinsed
  • 1 packet taco seasoning
  • 4 ounces cheddar cheese, grated
  • Sour cream (optional)


  1. Preheat oven to 350 degrees. Place potato wedges into a large bowl, and gently toss with oil, salt, and pepper. Place potatoes flesh side down on a rimmed baking sheet. Bake, turning halfway through, until golden brown, 35 to 40 minutes.

  2. Combine tomatoes, beans, and taco seasoning in a medium saucepan. Bring to a boil; reduce to a simmer, and continue cooking until mixture has thickened, about 15 minutes.

  3. Transfer roasted potato wedges to a platter, and spoon chili mixture over the top; sprinkle with cheese. Top with a dollop of sour cream, if desired. Serve immediately.

Cook's Note

If you want to add meat, combine 1 pound cooked ground beef, 2/3 cup water, and a packet of taco seasoning (omitting packet of taco seasoning in the regular recipe) in a medium skillet; cook, stirring to break up meat, until liquid has thickened, 7 to 10 minutes; add to chili mixture.

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