Chipotle Roasted Potatoes
Ingredients
- 1 lb fingerling potato, scrubbed and halved ⓘ
- 6 ounces portabella mushrooms, cut into 1/4-inch slices ⓘ
- 1/2 sweet onion, cut into 1/4-inch slices ⓘ
- 1 small green bell pepper, julienned ⓘ
- 2/3 cup olive oil
- 2 teaspoons garlic, minced ⓘ
- 1 1/2 teaspoons sea salt ⓘ
- 1 1/2 teaspoons black pepper
- 2 teaspoons dried basil ⓘ
- 1/2 - 1 teaspoon chipotle chile, ground (jarred variety) ⓘ
- 4 ounces swiss cheese, finely shredded ⓘ
Instructions
- Add potatoes, mushrooms, onions and bell pepper strips to a gallon-size zip-lock bag, and set aside.
- Mix together olive oil, garlic, sea salt, pepper, basil, and ground chipotle chile. Pour over vegetables in the zip-lock bag. Seal bag and shake well to thoroughly coat all the vegetables. (Feel free to increase or decrease any of the seasonings to suit your individual taste buds.).
- Add coated vegetables to a 9x13-inch baking dish.
- Roast at 450° for 30 minutes, or until potatoes are tender.
- Sprinkle Swiss cheese on top and return to oven for another 3-5 minutes, or just until cheese begins to melt. Serve while still hot.
Nutrition & Diet Analysis (per serving)
518
kcal
26% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).