Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes Roasted Potato Wedges and Chili 3.5 (4) By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on April 24, 2020 Print Share Share Tweet Pin Email Servings: 4 Smother fries with chili for a kid-approved meal. In our version, the potatoes are baked, and the chili is vegetarian. Ingredients 3 large russet potatoes, cut lengthwise into wedges 1 ½ tablespoons olive oil 1 teaspoon salt ¼ teaspoon freshly ground pepper 1 can (14 ½ ounces) diced tomatoes 1 can (14 ½ ounces) pinto beans, drained and rinsed 1 packet taco seasoning 4 ounces cheddar cheese, grated Sour cream (optional) Directions 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. 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. 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 Notes 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. Print