Chile Roasted Potatoes

• 3 Tablespoons Canola Oil
• 1 whole Medium Yellow Onion (approximately One Cup), Chopped
• 2 cloves Garlic, Minced
• 8 whole Medium Red New Potatoes, Cleaned, And Cut Into Cubes
• 1 teaspoon Salt And Pepper, to taste
• 2 Tablespoons Chili Powder
• 1/4 cups Fresh Cilantro, Chopped
• 1 Tablespoon Parmesan Cheese

1. Bring your oven up to 350 degrees F.
2. Get a medium skillet going on medium heat, and then add your oil. Let it come to a nice temperature, then toss in your onion and garlic and cook until soft.
3. Add your cubed potatoes to a large bowl. Once the onions and garlic are cooked, add that entire skillet mixture to the bowl of potatoes, and mix well. Add the chili powder, and salt and pepper, and mix well. Add the bowl mixture to a casserole dish and place in the preheated oven, cooking for nearly 45-60 minutes, or until golden brown, and the edges are a bit crisp.
4. Remove the dish from the oven, sprinkle the top with parmesan cheese and fresh cilantro and serve into your serving dishes, or lay out the dish family style.
5. An updated twist on the classic potato dish allows you to accomplish this indoors without getting bit my 'sqeeters' and enjoy a great, classic grilled dish. Leftovers of this dish will really make a killer breakfast hash as well. Enjoy.
6. But remember, soon, without mosquitos and humid weather, you can place this mixture of goodness in a foil packet and place on the grill.

canola oil, yellow onion, garlic, red new potatoes, salt, chili powder, ubc, parmesan cheese

Taken from tastykitchen.com/recipes/sidedishes/chile-roasted-potatoes/ (may not work)