Baby red potatoes coated in a spicy chipotle sauce and roasted to perfection. They have a little crunch to their outsides with creamy, buttery middles touched by the smoky heat of chipotle peppers.
Chipotle peppers are nothing more than smoked jalapenos. They’re a lot hotter than fresh jalapenos and have a smokiness to them that I love.
You can buy them canned in adobo sauce – look for them in the Mexican/Spanish section of your supermarket. If you’ve never had them before please don’t use 2 cans of them in this recipe. One of my readers did that awhile back and her dish was so hot it was inedible. I feel bad when you make my recipes and they don’t turn out right!
You only need to use 2 of the peppers out of the can. The rest you can freeze either in ice cube trays or divide them up into little freezer bags so you can take them out as needed. I pop the bags into a small bowl of hot water to thaw them quickly.
Anywho. . . the chipotle peppers are smashed and whisked with some of the adobo sauce, olive oil and melted butter then half of it is poured over the potatoes and tossed.
They’re roasted for 20 minutes and then the hot potatoes are tossed again with the rest of the sauce and left to sit for a couple of minutes to help it soak in.
They’re baked again until fork-tender and as crispy and golden on the outside as you like them. I like them well roasted but not burnt so I always let mine go a few extra minutes while keeping a close eye on them.
These are great alongside so many things! Meatloaf, burgers or chicken; they’ll make taco night special along with anything else that has a Tex-Mex vibe to it.
- 2 tablespoons olive oil, plus more for greasing the pan
- 2 pounds baby new red or Yukon gold potatoes
- 2 canned *chipotle peppers in adobo sauce + 2 tablespoons of the sauce
- 2 tablespoons melted butter
- salt and black pepper
- fresh chopped cilantro or parsley, for serving
- sour cream, for serving
- Preheat the oven to 400 degrees F. Generously grease a large non-stick baking sheet.
- Cut the potatoes in half lengthwise then in half again so you have little wedges - unless they're very small then just cut them in half. Place them in a large heat-proof mixing bowl.
- Add the chipotle peppers to a flat, wide bowl and mash well with a fork.
- Whisk the olive oil, adobo sauce and butter into it. Pour half over the potatoes and toss well.
- Spread them out on the baking sheet and sprinkle generously with salt and pepper. Bake 20 minutes.
- Scoop them back into the bowl and pour the rest of the chipotle sauce over them. Toss well and let them sit for a minute or two to help them absorb the sauce.
- Spread them back out on the baking sheet and cook 15 - 25 more minutes until fork tender and as brown and crispy on the outside as you like them - I like mine on the well-done side.
- Sprinkle with cilantro and serve with sour cream for dipping.
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