Chipotle-Roasted New Potatoes
(from salonx’s recipe box)
Spicy chipotle chilies add heat to red-skinned potatoes. Creamy sour cream and tart lime juice help cool your mouth off just in time.
Level of Difficulty: Easy
POINTS® Value: 3
You can cut the heat in this recipe by using half to three quarters the amount of the chipotle peppers in adobo sauce.
Source: weightwatchers.com
Prep time: 7 minutes
Cook time: 45 minutes
Serves 4 people
Categories: Potatoes
Ingredients
- 1 sprays cooking spray
- 1/2 cup reduced-fat sour cream
- 2 tsp canned chipotle peppers in adobo sauce, minced
- 1/2 tsp table salt, or to taste
- 1/2 tsp black pepper, freshly ground, or to taste
- 1 pound uncooked red potato(es), cut into 2-inch pieces
- 1/2 medium lime(s), cut into 4 wedges
Directions
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Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
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In a large bowl, whisk together sour cream, chipotle peppers, salt and black pepper; add potatoes and toss to coat.
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Transfer potatoes to prepared baking sheet and roast until golden brown and tender, turning potatoes once or twice during roasting so they brown evenly, about 40 to 45 minutes. Sprinkle with lime juice before serving. Yields about 2/3 cup per serving.