Name: Roasted Potato Wedges With Black Bean Chili



Yield: 6 servings

Comments: 3/9/2020 - I only used 3 russet potatoes, each cut into 8 wedges, and they filled a cookie baking sheet. I roasted them at 425º to try to make them crisper. I mashed half the black beans. Salsa only comes in 16-oz jars these days, so I have some unused in the refrigerator. I enjoyed it topped with guacamole. On the second day, I roasted the fourth potato, and we got more than two meals out of it.
8/21/2020 - I had some difficulties this time, but it still tasted good.
Here’s what I did. I used 3 potatoes with skins on them. I placed the potato wedges on the cookie sheet, and then brushed the coating over them rather than tossing them together. I did not have two cans of black beans, so I mashed a can of dark red kidney beans. I used water instead of broth. I ran out of chili powder, and supplemented about 1/2 tablespoon of chili powder with 1 1/2 teaspoons of southwest seasoning. I used 2 tablespoons of oil for the coating, and then added another one after it ran dry. I roasted the potatoes at 450º and they seemed nicely crisp.
Here’s what went wrong. I covered the cookie sheet with aluminum foil, before putting the potatoes on it. During the first roasting, the potatoes stuck to the foil. Getting them loose was time consuming and left great tears in the foil and small bits of the foil stuck to the potatoes. I made the guacamole during the first roasting, and that did not leave enough time for the chili to simmer.

Source: Washington Post, February 2, 2020

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