Chipotle Baby Potatoes Recipes

CRISPY CHIPOTLE ROASTED SMASHED POTATOES

Steps:

• Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
• Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.

SPICY CHIPOTLE ROASTED POTATOES

Steps:

• Roasted potatoes get a spicy, smoky flavor when tossed with ground chipotle peppers. If you like potato skins, just scrub the potatoes and leave the skins on-they add fiber and great texture.

CRISPY BABY POTATOES

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until just fork tender, about 10 minutes or longer, depending on the size of the potatoes.
• Transfer potatoes to a bowl. Add parsley, garlic powder, salt, and pepper; toss to coat.
• Heat oil in a large skillet over medium-high heat. Add potatoes to the hot oil. Cook, shaking the skillet occasionally, until potatoes are browned on all sides, about 10 minutes.

CHIPOTLE ROASTED POTATOES

Steps:

• 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.

ROASTED POTATOES WITH CHIPOTLE AND GARLIC

Steps:

• Position 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.
• Meanwhile, stir crème fraîche, lime juice, and remaining 1/2 teaspoon chipotle powder in medium bowl to blend. Season chipotle cream with salt and pepper.
• Arrange potatoes on platter. Sprinkle with cilantro. Serve, passing chipotle cream and lime wedges separately.
• Available at Latin American markets and some supermarkets.