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.
Oxmoor House OCTOBER 2006
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.
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