CHIPOTLE ROASTED POTATOES

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Chipotle Roasted Potatoes image

This was one of my entries for the Ready, Set, Cook #16 cooking contest (on another site). I tried to select 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...

Provided by Vickie Parks

Categories     Potatoes

Time 55m

Number Of Ingredients 11

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.

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