In summertime, when the temperatures are especially hot, I’m always looking for dishes that work well at room temperature, as well as recipes that offer a twist on your classic summer dishes. This bowl of Chipotle and Lime Roasted Potatoes from Tasty Kitchen member Meredith of Cooking In Sock Monkey Slippers was just that. It was great hot or warm or room temperature and the dressing was addictive and could work well on many other summer salads.
You will need: new potatoes or a combination of small roasting potatoes, olive oil, salt, chipotle pepper in adobo sauce, garlic, lime zest, lime juice, and cilantro.
Cut your potatoes in half and drop them in your roasting dish.
Drizzle in the olive oil and toss them about with a spoon.
Season with salt and toss them about with a spoon some more. Place them in an oven to roast while you prepare your dressing.
To prepare the dressing, chop up some chipotle peppers …
And some garlic.
Place them in a small bowl and stir.
Next zest your lime and add that to the small bowl.
Then squeeze in the juice.
Drizzle in some olive oil last …
And mix it all together. Let it sit and macerate while your potatoes finish roasting.
Your potatoes will be golden brown and tender when they’re ready.
Let them cool slightly so that they don’t cook the dressing.
Then pour the dressing over it generously and stir it all together well.
Sprinkle in the freshly chopped cilantro last for some extra flavor and freshness.
This will be your new summer potato dish, cross my heart! And be sure to make this dressing on its own and experiment, it is so delectable. Thanks Meredith for sharing this recipe! Head over to her blog In Sock Monkey Slippers for more of great recipes and incredible photography.
Smoky and spicy with just a flash of fresh lime creates a side dish perfect for any summer meal.
Note: Chipotle peppers in adobo sauce can be found canned in most major grocery stores (typically in the Mexican food section).
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 the potatoes can be easily pierced with a fork.
2. While the potatoes are cooking: Remove one chipotle pepper from the can and mince it (chop into small pieces). Place it 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 clove. Add it to the bowl as well.
4. Next, add the lime zest, lime juice and 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.
- 2 pounds Small New Potatoes
- 1 Tablespoon Extra Virgin Olive Oil
- ½ teaspoons Kosher Salt
- 1 whole Chipotle Pepper Packed In Adobo Sauce
- 2 teaspoons Adobo Sauce
- 1 clove Garlic
- 1 Tablespoon Grated Lime Zest
- 1 Tablespoon Fresh Lime Juice
- 2 teaspoons Extra Virgin Olive Oil
- 2 Tablespoons Fresh Chopped Cilantro
There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.