Chipotle-roasted new potatoes
Reduced-fat sour cream
Canned chipotle peppers in adobo sauce
2 tsp, minced
½ tsp, or to taste
½ tsp, freshly ground, or to taste
Uncooked red potato(es)
1 pound(s), cut into 2-inch pieces
½ medium, cut into 4 wedges
- Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
- In a large bowl, whisk together sour cream, chipotle peppers, salt and black pepper; add potatoes and toss to coat.
- 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.