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Chipotle and lime roasted potatoes

I happen to love roasted potatoes. Sprinkle a little salt and pepper and some fresh rosemary on them, pop them in the oven for about 40 minutes, and voila! The perfect side dish to almost any meal.

I’ve been looking for ways to shake this simple dish up a bit, and when I came across this recipe, I couldn’t resist trying it out! The chipotle flavor was wonderfully smokey against the roasted potatoes, and the lime and cilantro brightened the whole dish, and definitely woke up my taste buds! I can’t wait to make this again…perhaps with this salad and these tostadas? I’m thinking a last hurrah for summer before it turns chilly…

Chipoltle and Lime Roasted Potatoes


2 pounds new potatoes
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
1 whole chipotle pepper in adobe sauce
2 teaspoons adobe sauce
1 clove garlic, minced
1 tablespoon grated lime zest
1 tablespoon fresh lime juice
2 tablespoons fresh chopped cilantro

Preheat oven to 400°F. Quarter the potatoes and place in a baking dish (I used a small 8×8 dish). Drizzle 1 tablespoon of the olive oil over the potatoes. Add the salt and toss until all potatoes are coated. Place in the oven, uncovered, for 35 to 40 minutes, stirring once, until all potatoes are golden and are easily pierced with a fork.

While the potatoes are cooking, mix up the sauce: remove one chipotle pepper from the can and mince it. Place in a large bowl. Using the adobo sauce that chile was packed in, take 2 teaspoons of it and add to the bowl with the pepper. Add the minced garlic clove, lime zest, lime juice, and remaining 1 tablespoon of olive oil. Whisk until the mixture is combined.

Remove the potatoes from the oven when they are golden brown and pour the sauce over them, gently stirring to combine. Add the cilantro over the top, and gently stir once more. Serve immediately.

One Comment on “Chipotle and lime roasted potatoes”

  1. Those potatoes sound great! And that tostada, especially the cilantro cream sauce.

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