Roasted Potatoes With Chipotle And Garlic Recipe

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Roasted Potatoes with Chipotle and Garlic

Vicki Butts (lazyme)


These are really yummy.

If you have chipotle flakes but no chipotle powder, grind the flakes in a clean coffee grinder or spice mill.

From Bon Appetit, March 2002.

☆☆☆☆☆ 0 votes
15 Min
40 Min


2 lb
medium yukon gold potatoes, each cut into 8 wedges
1/4 c
olive oil
1 1/2 tsp
chipotle powder
2 large
garlic cloves, minced
2/3 c
creme fraiche or sour cream
4 tsp
fresh lime juice
2 Tbsp
chopped fresh cilantro
lime wedges


1Position rack in bottom third of oven and preheat to 400°F. Toss potatoes and oil in bowl to coat. Transfer to large baking sheet, one cut side down. Roast 15 minutes. Turn potatoes to expose other cut side. Roast until golden brown and tender, about 15 minutes. Sprinkle potatoes with 1 teaspoon chipotle powder, garlic, salt, and pepper; toss to coat. Turn potatoes skin side down. Roast 10 minutes longer.
2Meanwhile, stir crème fraîche, lime juice, and remaining 1/2 teaspoon chipotle powder in medium bowl to blend. Season chipotle cream with salt and pepper.
3Arrange potatoes on platter. Sprinkle with cilantro. Serve, passing chipotle cream and lime wedges separately.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: Latin American