De Ma Cuisine



June 2013



Let’s Add Some Chili – Episode 71

Written by , Posted in A Cooking Show with Rachel O, Abundant Harvest Organics, This Week's Feast, Thoughts

CrispyPotatoesWithChiliAndCheese2Chili is good any time of the year. So are crispy, oven roasted potatoes.



So let’s combine the two.




Ok? Ok.

Here’s how it’ll go down around here… Monday = Summer Chili for dinner. Tuesday = Top Crispy Potatoes with warmed leftover Summer Chili and cheese. Bake until cheese is melty. Eat. Say Mmmmm.


What a way to use leftovers.

Am I right?!

Happy Eating!

Crispy Potatoes with Chili and Cheese

Last modified on 2020-10-06 16:13:19 GMT. 0 comments. Top.


Crispy Potatoes with Chili and Cheese
Recipe Type: Main, Leftovers, Potatoes
Author: Rachel Oberg – De Ma Cuisine
Prep time:
Cook time:
Total time:
Serves: 2
  • 2 medium potatoes, cut in chunks
  • 1/2 T olive oil
  • 1/2 t chili powder
  • 1/2 t smoked paprika
  • pinch cayenne
  • pepper, to taste
  • salt, to taste
  • pinch red pepper flakes
  • Summer Chili, for topping
  • 1/2 C cheddar cheese, grated
  • 1/2 C cherry (or regular) tomatoes, chopped, for topping
  • Greek yogurt (or sour cream), for topping (opt.)
  1. Pre-heat oven to 350F. Toss potatoes with olive oil and seasonings. Spread out on a baking sheet. Bake at for 30-45 minutes (depending on type of potato), flipping once, partway through, if desired.
  2. Divide potatoes into two piles. Top with chili and then cheese. Bake 5 minutes, or until cheese is melted.
  3. Serve topped with tomatoes and yogurt or sour cream.


Last modified on GMT. 0 comments. Top.

Last modified on GMT. 0 comments. Top.

Sponsors: Abundant Harvest Organics, Bari Olive Oil Company, Waterfall Creative, Molly Jenson.

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