• 2 lbs. medium Yukon Gold potatoes, each cut into 8 wedges
• 1/4 C. olive oil
• 1 1/2 tsp. chipotle powder*
• 2 large garlic cloves, minced
• 2/3 C. crème fraîche or sour cream
• 4 tsp. fresh lime juice
• 2 Tbs. chopped fresh cilantro
• Lime wedges

Position rack in bottom third of oven and preheat to 400°F. Toss potatoes and oil in bowl to coat. Transfer to large baking sheet, one cut side down. Roast 15 minutes. Turn potatoes to expose other cut side. Roast until golden brown and tender, about 15 minutes. Sprinkle potatoes with 1 tsp. chipotle powder, garlic, salt, and pepper; toss to coat. Turn potatoes skin side down. Roast 10 minutes longer. Meanwhile, stir crème fraîche, lime juice, and remaining 1/2 tsp. chipotle powder in medium bowl to blend. Season chipotle cream with salt and pepper. Arrange potatoes on platter. Sprinkle with cilantro. Serve, passing chipotle cream and lime wedges separately.

* Available at Latin American markets and some supermarkets.

Bon Appétit - March 2002