Total Time
20mins
Prep 0 mins
Cook 20 mins

Try these with some grilled zucchini and onions and Mexican cornbread. Yum! This came from Dianna Coldiron on fatfree.com.

Ingredients Nutrition

Directions

  1. Boil first ingredients 10 minutes, or until potatoes are knife-tender. Drain, discarding the peppercorns and herb sprigs.
  2. Mix chili puree, salt, and rosemary in a large mixing bowl. While potatoes are still warm, cut in half and toss with spice blend until well-coated.
  3. Grill or heat on a griddle until slightly dried and not-quite-blackened.
  4. *Look for chipotle chilies canned in adobo sauce. Puree the whole can and store in a jar in the refrigerator. They keep quite a while and are perfect for jazzing up all manner of foods. Use sparingly, though -- it's hot!

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