Baked Chipotle Potatoes Recipes

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CHIPOTLE ROASTED POTATOES



Chipotle Roasted Potatoes image

I selected ingredients that represent a few continents to create a wonderful side dish of tender roasted potatoes and portabella mushrooms that get a lot of flavor from sweet onions and bell peppers strips, all brushed with savory seasonings. And the addition of dried chipotle chile adds a little heat (or more, depending on how much you wish to add). When making this dish, try a mix of half cream-skinned and half red-skinned fingerling potatoes for added color and appeal.

Provided by Northwestgal

Categories     < 60 Mins

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 11

1 lb fingerling potato, scrubbed and halved
6 ounces portabella mushrooms, cut into 1/4-inch slices
1/2 sweet onion, cut into 1/4-inch slices
1 small green bell pepper, julienned
2/3 cup olive oil
2 teaspoons garlic, minced
1 1/2 teaspoons sea salt
1 1/2 teaspoons black pepper
2 teaspoons dried basil
1/2-1 teaspoon chipotle chile, ground (jarred variety)
4 ounces swiss cheese, finely shredded

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.

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