Chipotle-Cilantro Roasted New Potatoes

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.


6 servings (serving size: 3/4 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 9 Minutes
Cook: 30 Minutes

Nutritional Information

Calories 128
Caloriesfromfat 14 %
Fat 2 g
Satfat 0.3 g
Protein 2.9 g
Carbohydrate 25 g
Fiber 2.7 g
Cholesterol 0.0 mg
Iron 1.2 mg
Sodium 324 mg
Calcium 20 mg


2 pounds small red potatoes, quartered (about 18)
2 teaspoons olive oil, divided
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray
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


1. Preheat oven to 450°.

2. 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.

3. Combine remaining 1 teaspoon olive oil, chipotle chile, and next 4 ingredients in a small bowl. Pour over potatoes, and toss well.

Jennifer Cofield,

Oxmoor House Healthy Eating Collection,

Oxmoor House

October 2006
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