1 Tbsp. Chipotle Olive Oil
2 tsp. Persian Lime Olive Oil
1/2 tsp. kosher salt
1 chipotle pepper from a can of chipotle peppers in adobo sauce
2 tsp. adobo sauce
1 garlic clove
1 Tbsp. lime zest
1 Tbsp. fresh lime juice
2 Tbsp. fresh chopped cilantro (optional)
Preheat oven to 400 degrees. Slice potatoes in half and place on baking sheet. Drizzle Chipotle Olive Oil over the potatoes. Add salt and toss with your hands until the potatoes are thoroughly coated with oil and salt. Place in the oven for 30 to 35 minutes, stirring once, until golden and can be easily pierced with a fork.
While the potatoes are cooking, remove one chipotle pepper from the can and mince. Place in a large bowl.
Using the adobo sauce that the peppers are packaged in, add 2 teaspoons of sauce to the minced pepper in the bowl. Peel and mince the garlic clove. Add it to the bowl as well.
Next, add the lime zest, lime juice, and the 2 teaspoons of Persian Lime Olive Oil. Whisk everything together until combined.
Once the potatoes are done and still hot, transfer them into the chipotle lime dressing. Add cilantro and gently stir to combine, making sure every potato is covered. Plate and serve.
