From the kitchen of: Helen Smith
4 medium to large potatoes, cut into quarters
1 tbsp. Chipotle Olive Oil
2 tsp. Persian Lime Olive Oil
1/2 tsp. kosher salt
1 chipotle pepper from a can of chipotle peppers in adobo sauce
2 tsp. adobo sauce
2 garlic cloves, finely minced
1 tbsp. lime zest
1 tbsp. fresh lime juice
1 tbsp. chopped fresh parsley for garnish
sour cream for serving (optional)
Preheat oven to 400 degrees.
Slice potatoes in half and place on baking sheet. Drizzle the Chipotle Olive Oil over the potatoes. Add salt and toss until the potatoes are thoroughly coated with oil and salt. Place in the oven for 30 to 35 minutes, stirring once, until golden and can be easily pierced with a fork.
While the potatoes are cooking, remove one chipotle pepper from the can and mince. Place into 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.
Peel and mince the garlic cloves and add it to bowl.
Next, add the lime zest, lime juice, and the 2 teaspoons of Persian Lime Olive Oil. Whisk everything together until combined.
Once the potatoes are done and still hot, transfer them into the bowl with the chipotle lime dressing. Stir gently to combine. Garnish with chopped fresh parsley.Potatoes can be topped with a bit of sour cream at serving time.