These are different, but very good. The chili powder in them reminds me of my trips to Mexico as a young girl. While there, we'd eat these sweet/spicy mango chili suckers while driving around my dad's home town. Because of their sweet/spicy flavor, these potatoes bring back those memories. Serve this dish with grilled chicken or beef and get ready for a fiesta for your mouth.

Ingredients:

2 pounds small red potatoes, cut into wedges
2 tablespoons butter, melted
1 tablespoon honey
3 teaspoons chili powder
1/2 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper

Directions:

Place the potatoes in a 15x10x1 inch baking pan coated with non-stick cooking spray. Drizzle with butter and honey. Sprinkle with chili powder, salt, garlic powder, and pepper. Toss to coat.

Bake, uncovered, at 450 degrees F for 25-30 minutes or until potatoes are tender and golden brown, stirring once. Yields: 6 servings.