Roasted Chipotle Potatoes

• Vegetarian

• Produce

  • 2 lbs Baby new red or yukon gold potatoes
  • 1 Cilantro or parsley, fresh

• Condiments

  • 2 Chipotle peppers in adobo sauce, canned

• Baking & Spices

  • 1 Salt and black pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 2 tbsp Butter
  • 1 Sour cream

Found on cinnamonspiceandeverythingnice.com

Description

Ingredients

• 2 tablespoons olive oil, plus more for greasing the pan
• 2 pounds baby new red or yukon gold potatoes
• 2 canned *chipotle peppers in adobo sauce + 2 tablespoons of the sauce
• 2 tablespoons melted butter
• salt and black pepper
• fresh chopped cilantro or parsley, for serving
• sour cream, for serving

Directions

• Preheat the oven to 400 degrees F. Generously grease a large non-stick baking sheet.
• Cut the potatoes in half lengthwise then in half again so you have little wedges - unless theyre very small then just cut them in half. Place them in a large heat-proof mixing bowl.
• Add the chipotle peppers to a flat, wide bowl and mash well with a fork.
• Whisk the olive oil, adobo sauce and butter into it. Pour half over the potatoes and toss well.
• Spread them out on the baking sheet and sprinkle generously with salt and pepper. Bake 20 minutes.
• Scoop them back into the bowl and pour the rest of the chipotle sauce over them. Toss well and let them sit for a minute or two to help them absorb the sauce.
• Spread them back out on the baking sheet and cook 15 - 25 more minutes until fork tender and as brown and crispy on the outside as you like them - I like mine on the well-done side.
• Sprinkle with cilantro and serve with sour cream for dipping.