Potatoes: Chipotle and Rosemary

* Exported from MasterCook II *

Potatoes: Chipotle and Rosemary

Recipe By : dlfc, based on Marco's side dish
Serving Size : 4 Preparation Time :0:30
Categories : Di's Favorites Mexican
Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
15 small red new potatoes (tiny ones, 1-2")
1/8 teaspoon chipotle pepper -- ground
1 rosemary sprig
6 peppercorns
1 sprig epazote

1/4 teaspoon chipotle pepper -- ground
dash salt
1/4 teaspoon rosemary -- chopped

Boil first ingredients 10 minutes, or until potatoes are knife-tender.
Drain, discarding the peppercorns and rosemary sprig (only the woody part is
left anyway!).

Cut potatoes in half while warm. In large mixing bowl, add potatoes to
spices and mix until coated.

Grill (stovetop steam grill is what I used) or heat on griddle until
slightly dried and not-quite-blackened.

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SERVING IDEAS: We loved these with mexican cornbread, grilled zucchni and
onions, and a tossed salad.

NOTES : Measurements are approximate. I snipped about 4" of rosemary and
maybe 6 epazote leaves from the garden to boil with potatoes. I'll bet this
is good without the epazote, too, but I had it so I used it. The smell of
these potatoes boiling is wonderful!