Chipotle Roasted Potatoes

Vickie Parks

By
@Northwestgal

This was one of my entries for the Ready, Set, Cook #16 cooking contest (on another site). I tried to select ingredients that represent a few continents to create a wonderful side dish of tender roasted potatoes and portabella mushrooms that get a lot of flavor from sweet onions and bell peppers strips, all brushed with savory seasonings. And the addition of dried chipotle pepper adds a little heat (or more, depending on how much you wish to add). When making this dish, try a mix of half cream-skinned and half red-skinned fingerling potatoes for added color and appeal.


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Comments:

Serves:

4-6

Prep:

20 Min

Cook:

35 Min

Method:

Roast

Ingredients

1 lb
fingerling potatoes, scrubbed and halved
6 oz
portabella mushrooms, cut into 1/4-inch slices
1/2 medium
onion, cut into 1/4-inch slices
1 small
green bell pepper, julienned
1/2 c
olive oil
2 tsp
minced garlic
1 1/2 tsp
sea salt
1 1/2 tsp
black pepper
2 tsp
dried basil
1/2-1 tsp
dried chipotle chile (jarred variety)
4 oz
swiss cheese, finely shredded

Directions Step-By-Step

1
Preheat oven to 450°F.
2
Add potatoes, mushrooms, onions and bell pepper strips to a gallon-size zip-lock bag, and set aside.
3
Mix together olive oil, garlic, sea salt, pepper, basil, and ground chipotle chile. Pour over vegetables in the zip-lock bag. Seal bag and shake well to thoroughly coat all the vegetables. (Feel free to increase or decrease any of the seasonings to suit your individual taste buds.)
4
Add coated vegetables to a 9x13-inch baking dish. Roast at 450° for 30 minutes, or until potatoes are tender.
5
Sprinkle Swiss cheese on top and return to oven for another 3-5 minutes, or just until cheese begins to melt. Serve while still hot.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Mexican
Dietary Needs: Low Carb
Other Tag: Quick & Easy