• Chile-Roasted Dutch Yellow Potatoes – Papas y Chiles for Cinco de Mayo

    by Dorothy Reinhold on May 4, 2014


    Print This Post Print This Post Chile-Roasted Dutch Yellow Potatoes | www.ShockinglyDelicious.com

    Let’s celebrate Cinco de Mayo by branching out from overdrinking, shall we?

    Sure, we love our Vanilla Margarita, our Basil Margarita, our Hatch Chile Margarita, even our improbably delicious Kale Margarita

    But yegads, a girl needs some actual food in her life, eh?

    Bring on the spuds, and spike ‘em with just the right amount of chiles. We’re using Dutch yellow potatoes, which are from Idaho (so they are naturally superior), and the baby version because they cook very quickly and you use them skin and all. Dried de arbol chile peppers are 15,000-25,000 on the Scoville heat scale, so they’re similar to a fresh Serrano, heat-wise.

    Chile-Roasted Dutch Yellow Potatoes | www.ShockinglyDelicious.comWe can stand the heat, and we’re happy to be in the kitchen for Cinco de Mayo.

    Recipe: Chile-Roasted Dutch Yellow Potatoes

    Summary: Potatoes roasted with chile give enough of a Cinco de Mayo kick that you just might need a margarita.

    Ingredients

    • 1½ pounds baby Dutch yellow potatoes, halved
    • 2 tablespoons extra-virgin olive oil
    • 4 dried de arbol chile peppers, stems and seeds removed, ground
    • 2 sprigs fresh rosemary, stems removed
    • 1 teaspoon kosher salt
    • 1 teaspoon freshly ground black pepper

    Instructions

    1. Heat oven to 425°F.
    2. In a bowl, combine all ingredients; toss together.
    3. Arrange in a single layer on a baking sheet; bake until fork tender, stirring halfway through, about 15-18 minutes. Gently toss together. Garnish with additional rosemary sprigs, if desired.
    4. Serves 6.Chile-Roasted Dutch Yellow Potatoes | www.ShockinglyDelicious.com

    Recipe sourceThe Great Pepper Cookbook on Shockingly Delicious

    “The Great Pepper Cookbook: The Ultimate Guide to Choosing and Cooking with Peppers,” by Melissa’s Produce (2014; Oxmoor House; $29.95).

    Nutrition

    Calories: 150
    Fat cals: 70
    Total fat: 8g
    Sat. fat: 0.5g
    Cholesterol: 0mg
    Sodium: 675mg
    Total carbs: 19g
    Fiber: 3g
    Sugars: 1g
    Protein: 2g
    Vit. A IUs: 4%
    Vit. C: 35%
    Calcium: 2%
    Iron: 6%

    Preparation time: 15 minutes
    Cooking time: 20 minutes
    Diet type: Vegan
    Diet tags: Gluten free
    Number of servings (yield): 6
    Culinary tradition: Mexican
    My rating 5 stars:  ★★★★★

    Disclosure: Melissa’s Produce provided a review copy of the book. 



    Previous post:

    Next post: