Chipotle and Lime Roasted Potatoes

Recipe adapted from http://www.insockmonkeyslippers.com/

•1 1/2 to 2 pounds red potatoes
•1 tablespoon + 2 teaspoons extra virgin olive oil
•1/2 teaspoon kosher salt
•1 chipolte pepper from a can of chipolte peppers in adobo sauce*
•2 teaspoons adobo sauce
•1 garlic clove
•1 tablespoon lime zest
•1 tablespoon fresh lime juice
•2 tablespoons fresh chopped cilantro
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*chipolte peppers in adobo sauce can be found canned in most major grocery stores.

1. Preheat oven to 400°F.
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With a knife, slice the potatoes in half.
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Place the halved potatoes in a medium bowl. Drizzle 1 tablespoon of olive oil over the potatoes.
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Add salt
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and toss until the potatoes are thoroughly coated with oil and salt.
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Place potatoes on baking sheet or cast iron skillet (like I did)
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I added a little garlic salt as well, to taste
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then place them in the oven for 30 to 35 minutes,
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stirring once, until golden and can be easily pierced with a fork.

2. While the potatoes are cooking: Remove one chipolte pepper from the can and mince (chop into small pieces). Place 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.
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3. Peel and mince the garlic glove. Add it to the bowl as well.
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4. Next, add the lime zest,
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lime juice,
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and the remaining 2 teaspoons of olive oil.

5. Whisk everything together until combined.
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6. Once the potatoes are done and still hot, pour them into the chipolte lime dressing.
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Add cilantro
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and gently stir to combine, making sure every potato is covered. Plate and serve.

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