•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
*chipolte peppers in adobo sauce can be found canned in most major grocery stores.
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.
and the remaining 2 teaspoons of olive oil.
and gently stir to combine, making sure every potato is covered. Plate and serve.