Oven-Roasted Chipotle Potatoes

3 & 1/2 lbs potatoes (red or white)
1/4 cup melted butter, ghee, or coconut oil
1 tsp pure salt
3/4 tsp garlic powder
1/2 – 1 tsp chipotle powder (or regular chili powder)
freshly ground black pepper to taste

• Preheat oven to 425.
• Wash potatoes well and chop into bite sized pieces (leave skin on).
• Melt ghee (or whatever you choose to use) and pour into a large bowl (big enough to eventually hold the potatoes).
• Add seasonings and mix well.
• Add the potatoes and toss to coat.
• Transfer to two cookie sheets lined with parchment paper.
• Roast for 45 mins to an hour, depending on how crispy you like them (can toss them once, half way through, but it’s ok if you forget or don’t feel like it).

Serves a family of 4 with a little left over.

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SIDE NOTES:

~ Boy was this concoction good. It was a spur of the moment, just throw it together kind of thing. Really worked out well. The kids loved it.

~ Chipotle powder is a smokey type of chili powder (made from smoked, dried jalapenos). It’s extremely tasty and has a nice kick to it. If you don’t have it or can’t find it, you can substitute regular chili powder which will yield a similar flavor (though not as spicy or smokey).

~ If making this for young kids or people who don’t like spicy, cut the chipotle powder way down, or just use a little bit of regular chili powder.  Using the full 1 tsp of chipotle is very spicy.  Of course, you can make fantastic oven-roasted potatoes without the chipotle or chili powder at all. Simply use salt, pepper, and garlic & these potatoes will still be to die for. On a similar note, you can add any other additional spices you’d like. Rosemary is a popular herb for this type of dish, but you can experiment and use parsley, sage, thyme, basil, oregano, cinnamon, crushed red pepper, cayenne…etc, or any combination that sounds good to you.

~  The first time I made these, I used two 9 x 13 pyrex baking dishes and the potatoes ended up sticking (had to scrape them up with a metal spatula).  Wasn’t that big of a deal. Didn’t demolish the potatoes or anything (photo above was from that first time).  It was just a little annoying.  Second time, I used parchment paper covered cookie sheets which eliminated the problem.  Either way will work, but parchment paper is better.

~ I chose to use powdered garlic for this because I knew the cook time would be long, and I imagined little bits of garlic would end up burning being in the oven for so long at such a high temperature. If you do prefer to use fresh, I recommend tossing in whole cloves as opposed to crushed or minced (less likely to burn this way).

~ When cutting the potatoes, if you notice any areas where the potato is green-ish under the skin, cut that part out and discard it (or get rid of the whole potato if need be).

~ We had this next to broiled salmon and CRISPY-KALE. I actually tossed the kale in the same bowl I tossed the potatoes. Since the inside of the bowl was coated with the chipotle flavored ghee, our kale was extra tasty =)

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