roasted potatoes with chipotle and garlic
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.
No Image
prep time
15 Min
cook time
40 Min
method
Bake
yield
6 serving(s)
Ingredients
- 2 pounds medium yukon gold potatoes, each cut into 8 wedges
- 1/4 cup olive oil
- 1 1/2 teaspoons chipotle powder
- 2 large garlic cloves, minced
- 2/3 cup creme fraiche or sour cream
- 4 teaspoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- - lime wedges
How To Make roasted potatoes with chipotle and garlic
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Step 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.
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Step 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.
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Step 3Arrange potatoes on platter. Sprinkle with cilantro. Serve, passing chipotle cream and lime wedges separately.
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