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.

Yield: 6 servings (serving size: 3/4 cup)
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 128
  • Calories from fat: 14%
  • Fat: 2g
  • Saturated fat: 0.3g
  • Protein: 2.9g
  • Carbohydrate: 25g
  • Fiber: 2.7g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 324mg
  • Calcium: 20mg


  • 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. 1. Preheat oven to 450°.
  2. 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. 3. Combine remaining 1 teaspoon olive oil, chipotle chile, and next 4 ingredients in a small bowl. Pour over potatoes, and toss well.
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