All Photos © Christine Elise McCarthy 2013
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If you can roast potatoes – you can manage this dish. It is spicy & pretty & delicious! It would be a nice Cinco de Mayo side dish but it is so yummy – I bet once you try it – you will put this in your regular rotation.
I used russet potatoes because I bought a bag of them the size of a body bag & I am trying to work my way through them. Any potato would work here, though, even sweet potatoes.
Chipotle Lime Roasted Potatoes
3 large russet potatoes (or any other potato- including sweet potatoes)
3 chipotle peppers – minced
1 TBS adobo sauce (from the can of chipotles)
2 garlic cloves – minced
1 large lime – juice & zest
2 tsp olive oil
1/4 cup cilantro – chopped
Wash the potatoes. Peel if you want to. I did not. Cut them up into bite sized chunks. Toss in some olive oil until all the potatoes are thoroughly coated & sprinkle with salt & pepper & roast in a 400 degree oven for about 45 minutes or until they are golden brown. Mine could have used another 10-15 minutes to increase their color but I got impatient.
While they roast, whisk the remaining ingredients together (chipotle, adobo, garlic, lime juice & zest, olive oil & cilantro). When the potatoes are done, immediately toss them in the sauce being sure they are well coated & serve! See? EASY!