Chipotle Roasted Potatoes

Vickie Parks


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.

pinch tips: How to Peel Potatoes





20 Min


35 Min




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

Preheat oven to 450°F.
Add potatoes, mushrooms, onions and bell pepper strips to a gallon-size zip-lock bag, and set aside.
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.)
Add coated vegetables to a 9x13-inch baking dish. Roast at 450° for 30 minutes, or until potatoes are tender.
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