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Roasted Potatoes with Chipotle and Garlic

Source of Recipe


Bon Appetit-3/02






List of Ingredients



• 2 pounds medium Yukon Gold potatoes, each cut into 8 wedges
  
• 1/4 cup olive oil
  
• 1 1/2 teaspoons chipotle powder
  
• 2 large cloves garlic, minced
  
• 2/3 cup creme fraiche or sour cream
  
• 4 teaspoons fresh lime juice
  
• 2 tablespoons chopped fresh cilantro
  
• lime wedges
  






Instructions



1. Position rack in bottom third of oven and preheat to 400 degrees F. Toss potatoes and oil in bowl to coat. Transfer to large baking sheet, one cut side down. Roast 15 minutes. Turn potatoes to expose other cut side. Roast until golden brown and tender, about 15 minutes. Sprinkle with 1 teaspoon chipotle powder, garlic, salt and pepper; toss to coat. Turn potatoes skin side down. Roast 10 minutes longer.
   
   
2. Meanwhile, stir creme fraiche, lime juice and remaining 1/2 teaspoon chipotle powder in medium bowl to blend. Season chipotle cream with salt and pepper.
   
   
3. Arrange potatoes on platter; Sprinkle with cilantro. Serve, passing chipotle cream and lime wedges separately.