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Chile-Roasted Dutch Yellow Potatoes – Papas y Chiles 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.


  • 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


  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 [1]

Recipe sourceThe Great Pepper Cookbook on Shockingly Delicious [2]

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


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.