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Roasted Potato Wedges and Chili

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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. If you want to add meat, combine one pound cooked ground beef, two-thirds 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, seven to ten minutes; add to chili mixture.

Ingredients

Serves 4

  • 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 taco seasoning
  • 4 ounces cheddar cheese, grated
  • Sour cream (optional)

Directions

  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.
From Martha Stewart Kids

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