I literally cannot get enough of chipotles in adobo. It’s magical, amazing, and addicting. I think the last few posts on here plus on my Instagram have been all about this stuff. If you haven’t made it yet, you have to. If you don’t want to make your own, buy a can but check the ingredients and make sure they are good and healthy. Then, you will be addicted like me and try to come up with a million ways to use it.
For today’s application, I tossed roasted potatoes with the chipotles in adobo based on a recipe I found on a website called Steele House Kitchen.
I kind of eyeball it but I am going to put some measurements here so you can figure out how much you need.
12 new potatoes
1 teaspoon sunflower oil
Salt, a pinch
2 to 3 teaspoons chipotles in adobo, depending on how spicy you like it
The zest of 1/2 a lime
The juice of 1/2 a lime
1/8 teaspoon garlic powder (or a clove of fresh garlic)
Handful chopped fresh cilantro
Lime wedges, for garnish
Cut the potatoes in half. Toss with oil and salt and place cut side down on a lined baking sheet. Roast until the potatoes are nice and crispy, about 30 minutes.
In the meantime, whisk together the chipotles in adobo, zest and juice of the lime, and garlic powder.
Take the potatoes out of the oven and toss with the chipotle sauce. Garnish with cilantro and lime wedges. Enjoy!