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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Rating:
★★★★★ 1 vote
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

Step-By-Step

1Preheat oven to 450°F.

2Add potatoes, mushrooms, onions and bell pepper strips to a gallon-size zip-lock bag, and set aside.

3Mix 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.)

4Add coated vegetables to a 9x13-inch baking dish. Roast at 450° for 30 minutes, or until potatoes are tender.

5Sprinkle 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