Chipotle and Lime Roasted Potatoes

180 | July 9, 2012

What a month it has been! I didn’t think moving to a different city would be so exhausting and would take this long to return to normal. Although, I’m not really sure how normal one can really be if they wear sock monkey slippers and cowboy boots on a daily basis. As far as I am concerned I am never moving again. Thanks for your patience and support! As always, y’all are amazing. I am glad to be back in the kitchen and back on the blog again. And what a way to kick it off with my favorite summer side dish as a Summer Braise – BBQ and Beyond post!

Summer Braise is a summer long series created by Shari of Tickled Red, Kristen of Dine and Dish and myself to show the delicious differences of summer meals from different areas of the country. Side dishes are the topic of this month’s Summer Braise and my absolute favorite summer side is Chipolte and Lime Roasted Potatoes. This dish was created out of a need to use leftover chipolte peppers five years ago and has stuck around ever since. Smoky and spicy with a fresh hint of lime these Chipolte Lime Roasted Potatoes are the perfect side for your next meal.

Please visit Tickled Red and Dine and Dish for their favorite summer side dish recipes!

 

The Giveaway is now closed.

Thank you KitchenAid and to everyone who participated.

KitchenAid has generously partnered with Shari, Kristen, and I to bring you an opportunity to win either ONE of TWO 5-Speed Hand Blenders  or ONE 13-Cup Food Processor.

5-Speed Hand Blender Blend, Puree, Chop, Shred, Mince Froth/Mix and Whisk/Emulsify/Aerate – Easily blend smoothies, chop nuts, froth cappuccinos, shred vegetables or whisk egg whites with greater control. The Industry’s First Interchangeable Stainless Steel Bell Blade Assemblies and FIRST EVER Removable Pan Guards. Change easily between different types of blades with no hassles or tools. The removable pan guard attaches easily to the bells and helps prevent scratching on cookware.

13-Cup Food Processor features the first-ever externally adjustable slicing lever in a counter top food processor. It adjusts from thick to thin slicing and the optimized speeds help process soft to hard foods. The 3-in-1 Ultra Wide Mouth™ Feed Tube accommodates a variety of sizes of food.

All I can say is wow, this is a fantastic giveaway!!! Thank you KitchenAid.

RULES
(1) participant from In Sock Monkey Slippers, (1) participant from Tickled Red, & (1) participant from Dine and Dish will be randomly chosen to win one of the three KitchenAid items listed above. Once the giveaway has ended the three winners will discover which prize they have won. US residents only, please.

GIVEAWAY CLOSES 7-16-2012 at 12pm EST

TO ENTER

1. Leave a comment at the end of this post telling us what your favorite side dish is that you make for a BBQ. (Please feel free to add a link to your comment if you are a food blogger).

2. Tweet: Sharing my BBQ Side Dish w/@iamtickledred @SMonkeySlippers & @DineandDish – Enter Triple @KitchenAidUSA Giveaway! #SummerBraise #giveaway - be sure to come back and let us know that you tweeted by commenting on this post.

Now on to that recipe! 

Chipolte and Lime Roasted Potatoes serves 4 to 6

  • 1 1/2 to 2 pounds small new potatoes
  • 1 tablespoon + 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 chipolte pepper from a can of chipolte peppers in adobo sauce*
  • 2 teaspoons adobo sauce
  • 1 garlic clove
  • 1 tablespoon lime zest
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh chopped cilantro
* chipolte peppers in adobo sauce can be found canned in most major grocery stores.
Preheat oven to 400°F. With a knife, slice the potatoes in half.
Place the halved potatoes on a baking sheet. Drizzle 1 tablespoon of olive oil over the potatoes. Add salt and toss with your hands until the potatoes are thoroughly coated with oil and salt. Place in the oven for 30 to 35 minutes, stirring once, until golden and can be easily pierced with a fork.

While the potatoes are cooking: Remove one chipolte pepper from the can and mince (chop into small pieces). Place in a large bowl. Using the adobo sauce that the peppers are packaged in, add 2 teaspoons of sauce to the minced pepper in the bowl. Oh, how I love me a chipolte pepper. It does sinful things to my taste buds.

Peel and mince the garlic glove. Add it to the bowl as well.

Next, add the lime zest, lime juice, and the remaining 2 teaspoons of olive oil.

Whisk everything together until combined. Now, take a good whiff. The smell is intoxicating.

Once the potatoes are done and still hot, pour them into the chipolte lime dressing. Add cilantro and gently stir to combine, making sure every potato is covered.

Plate and serve. Shut the front door, these are sinfully good! This is a perfect side for grilled chicken, grilled pork chops, steak, smoked brisket or even fajitas. And if there are leftovers, cook them with some scrambled eggs in the morning for an insanely good breakfast. Enjoy!

Chipotle and Lime Roasted Potatoes

Chipotle and Lime Roasted Potatoes

Ingredients

  • 1 1/2 to 2 pounds small new potatoes
  • 1 tablespoon + 2 teaspoons extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 chipotle pepper from a can of chipotle peppers in adobo sauce*
  • 2 teaspoons adobo sauce
  • 1 garlic clove
  • 1 tablespoon lime zest
  • 1 tablespoon fresh lime juice
  • 2 tablespoons fresh chopped cilantro

Instructions

  1. Preheat oven to 400°F. With a knife, slice the potatoes in half. Place the halved potatoes on a baking sheet. Drizzle 1 tablespoon of olive oil over the potatoes. Add salt and toss with your hands until the potatoes are thoroughly coated with oil and salt. Place in the oven for 30 to 35 minutes, stirring once, until golden and can be easily pierced with a fork.
  2. While the potatoes are cooking: Remove one chipotle pepper from the can and mince (chop into small pieces). Place in a large bowl. Using the adobo sauce that the peppers are packaged in, add 2 teaspoons of sauce to the minced pepper in the bowl.
  3. Peel and mince the garlic glove. Add it to the bowl as well.
  4. Next, add the lime zest, lime juice, and the remaining 2 teaspoons of olive oil.
  5. Whisk everything together until combined.
  6. Once the potatoes are done and still hot, pour them into the chipotle lime dressing. Add cilantro and gently stir to combine, making sure every potato is covered. Plate and serve.

Notes

chipotle peppers in adobo sauce can be found canned in most major grocery stores.

http://www.insockmonkeyslippers.com/summer-braise-chipolte-and-lime-roasted-potatoes-giveaway

 Disclosure: KitchenAid has provided the giveaway. A big thanks to them.

    Comments

  • Jennifer


    I love fresh veggies from the grill. Goes great with everything.

  • Penny Burnworth


    Always a green salad full of every vegetable possible. Nothing is more refreshing. With homemade croutons.

  • Jodi


    I make penne pasta with fresh corn, black beans and tomatoes mixed with a lime honey vinaigrette. If I don’t make the penne, I’ll bring some chips and use it as a salsa.

  • Lisa DeNault


    Cucumber & Alphabet pasta salad YUMMMM

  • Leah G.


    My mama’s potato casserole! It’s always a big hit and I can never make enough!

  • Sandra


    I like to make a fresh corn, cucumber, tomato chopped salad with feta cheese.

  • Alexia


    Fruit salad minus bananas. Or anything with watermelon

  • Crystal


    Grilled Pineapple! Yum!
    http://www.vegkitchen.com/recipes/special-occasions-and-entertaining/vegan-grilling/grilled-pineapple/

  • Pam S.


    Barbecue Baked Beans!

  • Carolsue


    Grilled Zucchini for the Side Dish. Both the Zucchini and a recipe for Huli Huli Chicken are here:
    http://mscarolsue.blogspot.com/2012/07/recipe-of-day.html
    Digicats {at} Sbcglobal {dot} Net

  • Carolsue


    Tweeted
    https://twitter.com/MsCarolsueA/status/224045173825474561
    Digicats {at} Sbcglobal {dot} Net

  • Patricia R


    I like to grill veggies — zucchini, mushrooms, onions, peppers — rubbed with olive oil and sprinkled with garlic salt.

  • Jules


    My Mom’s potato salad, it’s TO. DIE. FOR! Thank you for the giveaway opportunity

  • Jules


    My Mom’s potato salad, it’s TO. DIE. FOR! Thank you for the giveaway opportunity :)

  • Jules


    I justTweeted: Sharing my BBQ Side Dish w/@iamtickledred @SMonkeySlippers & @DineandDish – Enter Triple @KitchenAidUSA Giveaway! #SummerBraise #giveaway”

  • Carmen


    I have a coleslaw recipe I love to make for bbq get-togethers

  • Carmen


    https://twitter.com/cmouse01/status/224322986293993473

  • BreeAnn S.


    My favorite side is grilled corn on the cob.

  • Jennifer


    fruit salad: cool, refreshing, and colorful

  • Meghan Finley


    I’d make my mothers vinegary potato salad. Perfect everytime

  • Meghan Finley


    https://twitter.com/immortalb4/status/224361730921340930

  • Nicole


    Mac and cheese!

  • Desa Rinaldi


    Potato salad with bacon and eggs

  • Desa Rinaldi


    Potato salad with bacon and hard boiled eggs!

    • Desa Rinaldi


      sorry for the duplicate response.

  • Jodee Weiland


    This recipe looks wonderful! I love the use of lemon and lime with some spicy flavors. What a great idea! Thanks for sharing!

  • ami@naivecookcooks


    yumm!! I love potatoes with kick!

  • Jacki Smith


    Yum! and, I don’t have to “veganize” ha ha! Making these this week!

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