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Chipotle-Cilantro Roasted New Potatoes

Prep time 9 mins
Cook time 30 mins
Yield 6 servings (serving size: 3/4 cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

Oxmoor House Healthy Eating Collection