2 pounds small red potatoes, quartered
1/4 cup olive oil
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 package (3 ounces) cream cheese, softened
1/2 cup sour cream
1 can (4 ounces) chopped green chilies
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1 can (15-1/4 ounces) whole kernel corn, drained
1 small red onion, finely chopped
1 small sweet red pepper, finely chopped
1/3 cup minced fresh cilantro
Directions
Toss potatoes with oil, 1/2 teaspoon salt and 1/4 teaspoon pepper; place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 400° for 30-35 minutes or until tender, stirring once. Cool slightly.
For dressing, in a small bowl, beat cream cheese and sour cream until smooth. Stir in the chilies, paprika, garlic powder and remaining salt and pepper.
In a large bowl, combine the corn, onion, red pepper and potatoes. Add 1 cup dressing and cilantro; toss to coat (save remaining dressing for another use). Serve immediately. Yield: 8 servings.
These potatoes were good. Justin will tell you not as good as cheesy potatoes, but what could ever beat cheesy potatoes?? I did not have any smoked paprika on hand and just used the regular. I'm curious what the other would have tasted like. (I didn't read my recipe well enough before we went shopping...oops!) This is a great side dish for when you're grilling.
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