Cookouts at my house can be a bit of a scary occasion for my loved ones. Hmmm…that sounds bad. Let me explain! Even though most of my friends and family members don’t follow a vegan diet, more often than not, they’re happy to enjoy vegan food when I’m doing the cooking and even excited about it! I do develop vegan recipes for a living, after all. But still, grilling season can make people a little nervous. Serving up pasta dinners or curries is one thing, but vegan barbecue fare is unexplored territory for most folks. Veggie burgers, veggie dogs, and tofu kebabs have the potential to be really bad. They always do turn out good, and I’ve always managed to impress my guests. But, I do like to have a few guaranteed crowd pleasers on the table from the get-go, just to put everyone’s minds at ease. These potatoes are my new show-stopper. I mean, first off, who doesn’t love a plate full of hearty potatoes? And crispy potatoes roasted up in olive oil? OH YEAH. But the sauce is what really takes this one to the next level. With chipotle, lime, and fresh cilantro, it’s one of those flavor combinations that sounds good but turns out to be mind-blowingly delicious when you taste it. The dish is also really easy to throw together and just requires a few ingredients — two more reasons it’s great for entertaining! Halve the potatoes, toss them in olive oil and sprinkle with salt. Arrange them on a baking sheet (I used an oven-safe skillet because that’s what I had on hand) and roast until fork tender and crispy. While the potatoes roast you can prepare the sauce. You’ll need a can of chipotle peppers in adobo sauce. Mince up a pepper and mix it with a bit of the sauce from the can, some garlic, lime juice, and zest. Just a few ingredients, but they all pack so much flavor! When the potatoes are done, toss them with the sauce and some fresh cilantro. Serve and watch everyone devour them! I got the recipe for these potatoes here on the Side Delights recipe database. Definitely check it out if you’re seeking more crowd-pleasing potato recipes. They’ve got tons of delicious ideas over there, and I was pleased to find that lots of them happen to be vegan. Use the search feature to seek out recipes, or just browse. I’ve got the Potato Salad with Quick Preserved Lemon and Arugula and the Southwest Bowl bookmarked to try next.
Look for canned chipotle peppers in your supermarket’s international foods section.You’ll only need one chipotle pepper and a bit of sauce for this recipe. Seal up the rest in a food storage container and refrigerate for up to 5 days or freeze it for up to 3 months. Then you’ll have some on hand next time you decide to make these potatoes. (Trust me, there’ll be a next time.)Want to do the prep work for this dish ahead of time? Mix up the sauce and chop the cilantro a day in advance. If you want to go all out and halve the potatoes ahead of time, store them in cold water after cutting to prevent browning.
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