Chipotle-Rosemary Potatoes

1. 1

   Boil first ingredients 10 minutes, or until potatoes are knife-tender.

2. 2

   Drain, discarding the peppercorns and herb sprigs.

3. 3

   Mix chili puree, salt, and rosemary in a large mixing bowl.

4. 4

   While potatoes are still warm, cut in half and toss with spice blend until well-coated.

5. 5

   Grill or heat on a griddle until slightly dried and not-quite-blackened.

6. 6

   *Look for chipotle chilies canned in adobo sauce.

7. 7

   Puree the whole can and store in a jar in the refrigerator.

8. 8

   They keep quite a while and are perfect for jazzing up all manner of foods.

9. 9

   Use sparingly, though -- it's hot!

* Per serving · 4 servings · Values may vary.

No additional tips available.