- 1/2 cup ketchup
- 1 teaspoon sugar
- 1 teaspoon fresh lime juice
- 1/4 teaspoon ground chipotle chile powder
- 1/2 teaspoon grown cumin
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 pounds small red potatoes, cut into quarters or wedges
- 1 tablespoon extra virgin olive oil
- cooking spray
Preheat oven to 450 degrees and place the baking sheet in the oven.
To prepare the sauce combine ketchup, sugar, lime juice, and chile powder in a small bowl and place in refrigerator while preparing the remaining items. In a separate small bowl combine cumin, salt, and garlic powder (do not worry that the cumin mixture seems very small, it will sufficiently coat the potatoes).
Toss potatoes with oil. Arrange potatoes in a single layer on preheated baking sheet coated with cooking spray. Bake at 450 for 10 minutes, turn potatoes, and bake an additional 5 minutes or until golden and crisp. Place potatoes in a large bowl and sprinkle 1/2 of the cumin mixture and gently toss; sprinkle potatoes with the remaining cumin mixture and gently toss again to coat. Serve immediately with ketchup mixture.
This recipe makes 6 servings (sizes are 1 cup of potatoes and 1 tablespoon of ketchup mixture).