Chipotle Roasted Potatoes

Submitted by NorthwestGal

"I selected 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 chile 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."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 6-8

ingredients

• 1 lb fingerling potato, scrubbed and halved
• 6 ounces portabella mushrooms, cut into 1/4-inch slices
• 1⁄2 sweet onion, cut into 1/4-inch slices
• 1 small green bell pepper, julienned
• 2⁄3 cup olive oil
• 2 teaspoons garlic, minced
• 1 1⁄2 teaspoons sea salt
• 1 1⁄2 teaspoons black pepper
• 2 teaspoons dried basil
• 1⁄2 - 1 teaspoon chipotle chile, ground (jarred variety)
• 4 ounces swiss cheese, finely shredded

directions

1. Add potatoes, mushrooms, onions and bell pepper strips to a gallon-size zip-lock bag, and set aside.
2. 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.).
3. Add coated vegetables to a 9x13-inch baking dish.
4. 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.

Reviews

[Maito]

These were good "home fries", but very spicy (I used the low end of the range). I was able to cover everything well with about 1.5 tablespoons of the oil. I also used less salt and cheese, just sprinkled them lightly on. I added the garlic in the last 5 minutes so it would not burn. The chipotle gives the potatoes a nice flavor. Served 3-4 as a side (or 1-2, if you are making it a meal).

 

[Jociecee]

Spicy, yummy potatoes! The only substitution that I made was that i used mozzarella instead of Swiss cheese. Absolutely delicious! Thanks for a yummy recipe!

 

[Queen Dana]

DH and I really enjoyed these potatoes. I used oregano instead of basil. They were spicy but not too spicy for us to handle. Made for ZWT8 for The Fearless.

 

[Susie D]

I thought these were a great side dish and made them several times this month. They went well with both a hamburger & baked chops. We liked the smoky heat and cheesey topping. I did greatly reduce the oil and the second time I made them I used canned chipoltes in adobo. Thank you for your entry & good luck in the contest! :-)

 

[Sharon123]

Yum! I used half of a chipotle cube which was just right for me. I cooked the veggies for about 15 minutes, turned over, added the cheese and cooked 5 more minutes. Thanks!