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Categories:Viewed: 102 - Published at: 6 years ago
Ingredients
- 2 pounds medium Yukon Gold potatoes, each cut into 8 wedges
- 1/4 cup olive oil
- 1 1/2 teaspoons chipotle powder*
- 2 large garlic cloves, minced
- 2/3 cup creme fraiche or sour cream
- 4 teaspoons fresh lime juice
- 2 tablespoons chopped fresh cilantro
- Lime wedges
Method
- Position rack in bottom third of oven and preheat to 400F.
- 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 creme fraiche, 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.
