Potatoes Recipe Biography
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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).
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
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
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 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.
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.
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.
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