I forgot to take a picture of this yummy dish before it was all gone. But, trust me it is very good and you will love it. I had some of the small new potatoes from Five Cedars Farm left, and wanted to cook them a little different from the usual way. So, here is what I came up with:
Roasted New Potatoes and Carrots With Chipotle Recipe
1 pound small new potates
2 carrots
4-6 cloves of garlic
1 sweet red pepper
3 tablespoons butter
1 teaspoon chipotle pepper
salt and black pepper to taste
Wash the potatoes and cut off any spot, but leave the peels on. Cut into quarters and place in a casserole dish. Peel and slice the carrots and add in bowl with the potatoes. Peel the garlic, slice, and sprinkle over potatoes and carrots. Cut up the sweet pepper, remove seeds, and dice. Sprinkle over the potatoes and carrots. Dot with butter, sprinkle with salt, chipotle, and black pepper. Add about 1/2 cup water to dish, cover tightly with aluminum foil, and bake in 375 degree oven for 35 minutes or until potatoes are tender.
Susan Adcox says
And the carrots make it healthy, right? Hubby and I are on a low-carb diet, and we are surely missing our red potatoes!
Kira says
You might be onto something here with this roasted potatoes and chipotle pepper will have to give it a try
Julie Wood says
I really like this recipe to try out the New Potatoes with Carrots and Chipotle! My family would love me to make this. Thanks for sharing.