CHIPOTLE ROASTED POTATOES

Chipotle Roasted Potatoes image

Provided by Vickie Parks

Time 55m

Number Of Ingredients 11

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1 lb fingerling potatoes, scrubbed and halved
6 oz portabella mushrooms, cut into 1/4-inch slices
1/2 medium onion, cut into 1/4-inch slices
1 small 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

Steps:

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.