Wednesday, March 11, 2009

Roasted Potatoes Yummy!

I am always looking through my recipes to try and make some new things. My goal is to get through them but that will never happen because I just keep collecting more. I am just gonna keep on trying. These were really good. The title says chipotle potatoes, but in the recipe they use chili powder. I used chipotle chili powder which is different. I was assuming that is what the chipotle in the recipe was supposed to be. They have it at Super Target if you want to get some. They did at mine at least. I would highly recommend it. It has an amazing smokey ness and the perfect amount of heat. This is a great side. Yum. I would recommend using 2 onions. I just loved them but the ratio was off. Lots of taters and little onions. Yummy.

Vinegar-Coarse Salt Chipotle Roasted Potatoes

Recipe courtesy Ingrid Hoffmann, 2008


  • 1/4 cup red wine vinegar
  • 1/2 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 6 small or 4 large russet potatoes
  • 1/4 cup olive oil
  • 2 tablespoons kosher salt
  • 1 tablespoon coarse black pepper
  • 1 small red onion, cut into medium wedges


Preheat oven to 350 degrees F.

In a large bowl, mix vinegar, cumin and chili powder. Slice potatoes into 1-inch size chunks. Toss potatoes with vinegar mixture. Let sit for 5 to 10 minutes.

Drizzle olive oil over potatoes and place them in a single layer in large rimmed baking pan or roasting dish. Season with salt and pepper. Roast, uncovered for 40 minutes, stirring occasionally.

Remove potatoes from oven, add onions and mix together. Return pan to oven and roast for an additional 20 minutes.

1 comment:

  1. Ooooh, this looks awesome. And I have a TON of chipotle powder from AZ. Thanks for the recipe. I had no idea what to do w/the stuff!

    Oh, and I have to share the crash potatoes recipe with you. They are basically crack potatoes.