Chipotle chiles add a quick punch of Mexican flavor to marinades, dressings, and side dishes. This dish uses only a small portion of a can of chiles, so cover and refrigerate the extra chiles to use later in the week.
2 pounds small red potatoes, quartered (about 18)
2 teaspoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 chipotle chile, canned in adobo sauce, chopped
1/2 teaspoon adobo sauce
1/4 cup chopped fresh cilantro
1/4 teaspoon grated fresh lime rind
2 teaspoons fresh lime juice
How to Make It
Preheat oven to 450°.
Toss quartered potatoes in a large bowl with 1 teaspoon olive oil, salt, and pepper. Place potatoes on a jelly-roll pan coated with cooking spray. Bake at 450° for 30 to 35 minutes or until tender, stirring once after 25 minutes. Transfer potatoes to a large bowl.
Combine remaining 1 teaspoon olive oil, chipotle chile, and next 4 ingredients in a small bowl. Pour over potatoes, and toss well.