I found the recipe on Pioneer Woman's Tasty Kitchen blog, but it originated from another lady named Meredith who has a blog entitled "In Sock Monkey Slippers."
Before I get into the recipe, a confession:
I am generally too cheap and lazy to buy fresh lemons and limes. I buy a bottle of each at the store and keep them in my fridge to use "whenever." But my last veggie co-op delivery included about eight limes, and man, am I some kind of stupid for not regularly buying fresh lemons and limes. What a difference!
It's kind of like how I try to convince myself that green peppers "don't taste that different" than red or orange peppers because green peppers are 75 cents each and red peppers are $1.60 each. Each time I splurge and get the red pepper I remember: there is a difference.
When I was squeezing the limes for this dish and my hands and kitchen had such a pleasant, citrus-y smell, I vowed that I would get fresh lemons and limes more often in the coming months. I'll probably pick some up this week, since I'm going to be making these potatoes again pretty quick.
The pairing of the smoky chipotle chiles in adobo with the lime and the cilantro...wow. The dressing had some kick to it, so I pulled some of the plain roasted potatoes out to give to the kids since they don't "do" spicy.
One other question before I post the recipe. What's with zesting? This recipe calls for a full tablespoon of lime zest. First of all, it would take, like, 16 limes to get a full tablespoon of lime zest. And does it make that big of a difference? I zested one lime, got maybe .0008 of a teaspoon of shavings, and called it a day. Can anybody tell me what all that zest does for you? Maybe I just don't have the right tool for zesting? Currently I use the small hole side of my cheese grater.
Regardless, these potatoes are the bomb. Fix 'em for your upcoming Labor Day picnic!
Ingredients
- 2 pounds Small New Potatoes
- 1 Tablespoon Extra Virgin Olive Oil
- ½ teaspoons Kosher Salt
- 1 whole Chipotle Pepper Packed In Adobo Sauce
- 2 teaspoons Adobo Sauce
- 1 clove Garlic
- 1 Tablespoon Grated Lime Zest
- 1 Tablespoon Fresh Lime Juice
- 2 teaspoons Extra Virgin Olive Oil
- 2 Tablespoons Fresh Chopped Cilantro
Preparation Instructions
Note: Chipotle peppers in adobo sauce can be found canned in most major grocery stores (typically in the Mexican food section).
- 1. 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 the potatoes can be easily pierced with a fork.
2. While the potatoes are cooking: Remove one chipotle pepper from the can and mince it (chop into small pieces). Place it 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.
3. Peel and mince the garlic clove. Add it to the bowl as well.
4. Next, add the lime zest, lime juice and 2 teaspoons of olive oil.
5. Whisk everything together until combined.
6. 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.
************
Workout of the Day
Insanity: Plyometric Cardio Circuit
Here we go! One Insanity workout per week for the next seven weeks. First one is checked off, and it wasn't too bad. I was scared, but the way to get over fear is to just do it. So we did! And you know what? It wasn't that bad.
No comments:
Post a Comment