Saturday, February 21, 2015

Smothered Roasted Potatoes

Every once in a while I crave chili cheese fries.  I know they aren't healthy so I've devised this recipe as a somewhat healthier alternative.

You can use leftover homemade chili, which is always best, or a canned veggie chili.  In a pinch, or when I want a fairly easy weeknight meal, I use Trader Joe's Organic Vegetarian Chili with Red Beans and Tofu and add fresh sliced mushrooms or green peppers to dress it up a bit.

To avoid using the science oven microwave, I will put the chili in a CorningWare or other ovenproof glass bakeware, cover it and cook it beside the potatoes, stirring once when I stir the potatoes.

Serves 2


2 Russet or 4 Red Potatoes
Olive Oil spray
Granulated Garlic
ground Black Pepper
1.5 to 2 cups Chili
1/4 to 1/2 cup vegan Cheddar (I used Daiya Cheddar Shreds)
2 Green Onions, sliced
1/2 Avocado, peeled and diced
    * optional chili add-ons such as Mushroom or Green Pepper


1.  Preheat oven to 425˚F (218˚C).  Line a baking sheet with aluminum foil and spray with olive oil or other non-stick cooking spray.

2.  Wash and then cut potatoes into 1" cubes.  Place the potato cubes on the baking sheet.   Spray the potatoes with olive oil or non-stick spray.  Sprinkle with granulated garlic and fresh ground black pepper.

3.  If you are heating the chili in the oven, place it in an oven proof dish with a cover.  Place both the pan of potatoes and chili in the oven and set your timer for 11 minutes.

4.  After 11 minutes remove chili and stir.  Place back in the oven.  Remove pan of potatoes and turn them using a spatula.  Place both back in the oven for an additional 11 minutes.

5.  When the potatoes are done, remove both the chili and the potatoes.  Divide the potatoes between two serving dishes.

6.  Sprinkle with a little of the cheddar.

7. Divide the chili between the dishes.

8.  Sprinkle with remaining cheddar, green onions, and avocado.  Sprinkle with additional black pepper if desired.

Bon Appetit

"What a strange idea: comfort food.  Isn't every food comforting in its own way!  Why are certain foods disqualified?" - David Tanis  in A Platter of Figs and Other Recipes

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