Chipotle-Rosemary Potatoes

• 15 small red new potatoes
• 18 teaspoon ground chipotle chile pepper (can substitute cayenne)
• 1 rosemary sprig
• 6 peppercorns
• 1 sprig epazote (optional)
• 12 teaspoon pureed chipotle chile
• 1 dash salt
• 14 teaspoon rosemary (I grind it)

1. Boil first ingredients 10 minutes, or until potatoes are knife-tender.
2. Drain, discarding the peppercorns and herb sprigs.
3. Mix chili puree, salt, and rosemary in a large mixing bowl.
4. While potatoes are still warm, cut in half and toss with spice blend until well-coated.
5. Grill or heat on a griddle until slightly dried and not-quite-blackened.
6. *Look for chipotle chilies canned in adobo sauce.
7. Puree the whole can and store in a jar in the refrigerator.
8. They keep quite a while and are perfect for jazzing up all manner of foods.
9. Use sparingly, though -- it's hot!

red new potatoes, ground chipotle chile pepper, rosemary, peppercorns, epazote, chile, salt, rosemary

Taken from www.food.com/recipe/chipotle-rosemary-potatoes-189867 (may not work)