Roasted Potatoes with Chipotle and Garlic
Cooking Time: 25-30 Min Servings: 4-6
Smokey heat and full of flavor, these potato wedges can be served as an appetizer, side dish, or snack.
Ingredients
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2 lb medium Yukon Gold potatoes, each cut into 8 wedges
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2 large garlic cloves, minced
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1 teaspoon sea salt, divided
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1/2 teaspoon freshly ground pepper, divided
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2/3 cup sour cream
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2 teaspoon The Olive Scene Mango Balsamic Vinegar
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1 green onion, finely chopped
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1 tablespoons chopped fresh parsley, or cilantro
Directions
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Position rack in bottom third of oven and preheat to 400°F.
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Line a baking sheet with foil.
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Mix the oil, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl.
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Add the potatoes to the bowl and toss to coat with the oil mixture.
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Transfer to large baking sheet, one cut side down.
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Roast 15 minutes.
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Turn potatoes to expose other cut side.
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Roast until golden brown and tender, about 15 minutes.
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Meanwhile, stir sour cream, Mango Balsamic, green onion, salt and pepper to taste, in a small serving bowl, to blend.
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Arrange potatoes on platter, sprinkle with either parsley or cilantro, and place seasoned sour cream bowl on or near the platter.
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Serve potatoes with a dollop of seasoned sour cream.
*Try this recipe with sweet potatoes or yams.