Chipotle Roasted Potatoes

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: 55 mins
• 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.