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chipotle roasted potatoes

(1 rating)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This was one of my entries for the Ready, Set, Cook #16 cooking contest (on another site). I tried to select ingredients that represent a few continents to create a wonderful side dish of tender roasted potatoes and portabella mushrooms that get a lot of flavor from sweet onions and bell peppers strips, all brushed with savory seasonings. And the addition of dried chipotle pepper adds a little heat (or more, depending on how much you wish to add). When making this dish, try a mix of half cream-skinned and half red-skinned fingerling potatoes for added color and appeal.

(1 rating)
yield 4 -6
prep time 20 Min
cook time 35 Min
method Roast

Ingredients For chipotle roasted potatoes

  • 1 lb
    fingerling potatoes, scrubbed and halved
  • 6 oz
    portabella mushrooms, cut into 1/4-inch slices
  • 1/2 md
    onion, cut into 1/4-inch slices
  • 1 sm
    green bell pepper, julienned
  • 1/2 c
    olive oil
  • 2 tsp
    minced garlic
  • 1 1/2 tsp
    sea salt
  • 1 1/2 tsp
    black pepper
  • 2 tsp
    dried basil
  • 1/2-1 tsp
    dried chipotle chile (jarred variety)
  • 4 oz
    swiss cheese, finely shredded

How To Make chipotle roasted potatoes

  • 1
    Preheat oven to 450°F.
  • 2
    Add potatoes, mushrooms, onions and bell pepper strips to a gallon-size zip-lock bag, and set aside.
  • 3
    Mix together olive oil, garlic, sea salt, pepper, basil, and ground chipotle chile. Pour over vegetables in the zip-lock bag. Seal bag and shake well to thoroughly coat all the vegetables. (Feel free to increase or decrease any of the seasonings to suit your individual taste buds.)
  • 4
    Add coated vegetables to a 9x13-inch baking dish. Roast at 450° for 30 minutes, or until potatoes are tender.
  • 5
    Sprinkle Swiss cheese on top and return to oven for another 3-5 minutes, or just until cheese begins to melt. Serve while still hot.
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