Name: Roasted Potato Wedges With Black Bean Chili

Ingredients:

• 4 large Yukon Gold or russet potatoes, cut into 8 wedges
• 1 tablespoon olive oil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon kosher salt, or more to taste
• 1/4 teaspoon freshly ground black pepper, or more to taste
• Two 15-oz cans no-salt-added black beans, drained and rinsed. (If desired, use a potato masher to mash half the black beans for a thicker chili.)
• One 12-oz jar tomato-based salsa (1 1/2 cups)
• 1/2 cup no-salt-added vegetable broth or water
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• Guacamole, for serving (optional)
• Chopped scallions, for serving (optional)

Instructions:

• Preheat oven to 400º with the rack in the middle
• In a large bowl, toss the potato wedges with the oil, oregano, garlic powder, paprika, salt, and pepper.
• Transfer the potatoes to a large, rimmed baking sheet and roast for 20 minutes.
• Turn the potato wedges over and roast 10 to 15 minutes, until golden brown and tender
• In a medium pot over medium-high heat, stir together the beans, salsa, broth or water, chili powder, and cumin.
• Bring to a boil.
• Reduce heat to medium-low and simmer until the chili is thick, 10 to 15 minutes.
• Divide the potatoes among serving plates and top with the chili.
• If desired, top with a dollop or two of guacamole and/or scallions.

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.
10/19/2022 - I used four large potatoes that I cut into cut into wedges and then halved. They filled the largest glass measuring cup, so it was hard to “toss” them. The coating was a tablespoon of olive oil, a tablespoon of canola oil, two teaspoons of oregano, one teaspoon of garlic powder, two teaspoons of paprika, a teaspoon of salt substitute, and a half teaspoon of black pepper. The chili used the ingredients as given in the recipe. I used parchment paper on the cookie sheet and roasted the potatoes at 450º. I had chopped scallions and store-bought guacamole. The guacamole was pretty spicy.

Source: Washington Post, February 2, 2020

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