Friday, November 21, 2014

CHIPOTLE ROASTED POTATOES WITH VIDALIA ONIONS

Last weekend Wes and I went downtown for the day and found this great shop called The Ancient Olive that had opened up last month.  After spending way too much time enjoying samples, we settled on some chipotle olive oil.  We wanted to try it out as soon as possible so we decided to make a version of a staple in our kitchen the following night: roasted potatoes.  
Who doesn't love potatoes?  If you ask anyone who knows me, they can tell you that I probably like potatoes too much.  I think that's ridiculous.  You have to be a lunatic not to love potatoes.  I love all potatoes equally.  Fry them, mash them, scallop them, I won't turn a potato away.  These roasted potatoes are no different.  They are so easy to make and take such little effort, it's always a great go to when we want comfort food without really having to try.  Take a look below at the recipe we came up with...
What you will need:
-half bag of baby golden potatoes (any small potatoes really, these are just our favorite)
-1 medium vidalia onion
-chipotle olive oil
-crushed red pepper flakes
-salt and pepper
-1 foiled baking sheet
-llama salt and pepper shakers for photo ops


Preheat your oven to 400 degrees.  While your oven is preheating, give the potatoes a rough chop.  I cut some in half and quartered the larger ones.  Whatever size you like will work.  I don't like to cut the potatoes too small though, the rustic look is nice.  Give your onions a rough chop as well and throw those bad boys on the lined baking sheet.
Drizzle a generous amount of your olive oil over the potatoes and onions. Give them enough so that you can shake the pan up and get a nice coating over everything.  Next, add the crushed red pepper as well as salt and pepper to your liking.  I probably used about a tablespoon of crushed red pepper since we like a bit of a kick, but that is entirely up to you.
Place your potatoes in the preheated oven and let them kick back and really get to know each other.  Depending on how small you cut the potatoes your cooking time may vary slightly.  These take about 40 to 50 minutes.  I like to shake the pan around every 15 minutes or so.  You get some good crispy bits that way and I've never met anyone who wasn't a fan of some crispy potatoes.
                                      
And that's it!  Easy as that, you've got a side to feed the whole family without any real effort.  And I was just told these leftovers make some seriously good breakfast potatoes the next day with a fried egg or two.  Hope you enjoy.

-Louisa
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