Roasted Potato Wedges and Chili

• 3 large russet potatoes
• 1 1/2 tablespoons olive oil
• 1 tsp. salt
• 1/4 tsp. Freshly ground pepper
• 1 can diced tomatoes
• 1 can pinto beans
• 1 packet taco seasoning
• 4 oz. Cheddar cheese
• Sour cream (optional)

1. Preheat oven to 350 degrees.
2. Place potato wedges into a large bowl, and gently toss with oil, salt, and pepper.
3. Place potatoes flesh side down on a rimmed baking sheet.
4. Bake, turning halfway through, until golden brown, 35 to 40 minutes.
5. Combine tomatoes, beans, and taco seasoning in a medium saucepan.
6. Bring to a boil; reduce to a simmer, and continue cooking until mixture has thickened, about 15 minutes.
7. Transfer roasted potato wedges to a platter, and spoon chili mixture over the top; sprinkle with cheese.
8. Top with a dollop of sour cream, if desired.
9. Serve immediately.
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russet potatoes, olive oil, salt, freshly ground pepper, tomatoes, pinto beans, taco, cheddar cheese, sour cream

Taken from www.delish.com/recipefinder/roasted-potato-wedges-chili-mslo0313 (may not work)