Roasted Potatoes With Chipotle And Garlic Recipes

Steps:

• Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
• Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.

Steps:

• Preheat the oven to 400 degrees F.
• Cut the potatoes in half or quarters and place in a bowl with the olive oil, salt, pepper, and garlic; toss until the potatoes are well coated. Transfer the potatoes to a sheet pan and spread out into 1 layer. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. Flip twice with a spatula during cooking in order to ensure even browning.
• Remove the potatoes from the oven, toss with parsley, season to taste, and serve hot.

Steps:

• Position rack in bottom third of oven and preheat to 400°F. Toss potatoes and oil in bowl to coat. Transfer to large baking sheet, one cut side down. Roast 15 minutes. Turn potatoes to expose other cut side. Roast until golden brown and tender, about 15 minutes. Sprinkle potatoes with 1 teaspoon chipotle powder, garlic, salt, and pepper; toss to coat. Turn potatoes skin side down. Roast 10 minutes longer.
• Meanwhile, stir crème fraîche, lime juice, and remaining 1/2 teaspoon chipotle powder in medium bowl to blend. Season chipotle cream with salt and pepper.
• Arrange potatoes on platter. Sprinkle with cilantro. Serve, passing chipotle cream and lime wedges separately.
• Available at Latin American markets and some supermarkets.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Arrange potatoes and garlic cloves in a 9x13-inch pan. Drizzle with oil and sprinkle with salt and pepper.
• Bake in the preheated oven until potatoes are tender and garlic cloves are soft, 30 to 40 minutes.
• Remove from the oven. Squeeze garlic cloves to release roasted garlic onto the potatoes; discard garlic skins. Mix potatoes and garlic together.

Steps:

• Roasted potatoes get a spicy, smoky flavor when tossed with ground chipotle peppers. If you like potato skins, just scrub the potatoes and leave the skins on-they add fiber and great texture.

Steps:

• 1. Position rack in bottom third of oven and preheat to 400°F. Toss potatoes and oil in bowl to coat. Transfer to large baking sheet, one cut side down. Roast 15 minutes. Turn potatoes to expose other cut side. Roast until golden brown and tender, about 15 minutes. Sprinkle potatoes with 1 teaspoon chipotle powder, garlic, salt, and pepper; toss to coat. Turn potatoes skin side down. Roast 10 minutes longer.
• 2. Meanwhile, stir crème fraîche, lime juice, and remaining 1/2 teaspoon chipotle powder in medium bowl to blend. Season chipotle cream with salt and pepper.
• 3. Arrange potatoes on platter. Sprinkle with cilantro. Serve, passing chipotle cream and lime wedges separately.

Steps:

• Cut Yukon Gold and sweet potatoes into 1/8-in. slices; toss with oil and sprinkle with salt and pepper. Divide between 2 greased 15x10x1-in. baking pans. Roast at 425° for 17-20 minutes or until tender., Meanwhile, in a small skillet, heat butter over medium heat. Add garlic and thyme; cook and stir for 1 minute. Transfer roasted potatoes to a large bowl. Drizzle with butter mixture; toss to coat. Sprinkle with cheeses and, if desired, additional thyme; toss to combine.