Chipotle Roasted Potatoes
1 lbfingerling potatoes, scrubbed and halved
6 ozportabella mushrooms, cut into 1/4-inch slices
1/2 mediumonion, cut into 1/4-inch slices
1 smallgreen bell pepper, julienned
1/2 colive oil
2 tspminced garlic
1 1/2 tspsea salt
1 1/2 tspblack pepper
2 tspdried basil
1/2-1 tspdried chipotle chile (jarred variety)
4 ozswiss cheese, finely shredded
How to Make Chipotle Roasted Potatoes
- 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.