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Chile-Roasted Potatoes are simple to make, and have enough of a kick to spark Cinco de Mayo or any other dinner.
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.
How to make Chile-Roasted Potatoes
1. Wash, dry and halve baby Dutch yellow potatoes. You don’t need to peel them because their skin is very tender.
2. Toss in a mixing bowl with oil, ground chile peppers, rosemary, salt and pepper.
3. Spread out on a baking sheet and roast for 20 minutes or so. Enjoy!
How do we use Chile-Roasted Potatoes?
1. Use them as a side dish with virtually any dinner, especially roasted meats, poultry or fish.
2. Use them as a stuffing for a breakfast burrito (with scrambled eggs), or a lunch or dinner burrito (with pinto beans and cheese).
3. Use them alongside your scrambled or fried eggs for breakfast or brunch.
We can stand the heat, and we’re happy to be in the kitchen for Cinco de Mayo.
Chile-Roasted Dutch Yellow Potatoes: Potatoes roasted with chile give enough of a Cinco de Mayo kick that you just might need a margarita.
Ingredients
- 1 1/2 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
Directions
- Heat oven to 425°F. Line a baking sheet with foil or parchment (for easy cleanup).
- In a bowl, combine all ingredients; toss together.
- Arrange in a single layer on a foil-lined baking sheet; bake until fork tender, stirring halfway through, about 15-18 minutes. Gently toss together. Garnish with additional rosemary sprigs, if desired.
- Serves 6
Notes
Recipe source: “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%
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Other Cinco de Mayo recipes you might like from my blogging friends:
-
- Aperol Grapefruit Margarita by Books n’ Cooks
- Authentic Enchiladas Verdes by Corn, Beans, Pigs & Kids
- Blue Raspberry Margarita by Our Crafty Cocktails
- Cantaloupe Agua Fresca by Palatable Pastime
- Chile-Roasted Dutch Yellow Potatoes by Shockingly Delicious
- Dorito Taco Casserole by Making Miracles
- Easy Cheesy Beef Enchiladas With Verde Sauce by Our Crafty Mom
- Enchiladas with Red Chili Sauce by Hezzi-D’s Books and Cooks
- Pozole Rojo with Chicken by Karen’s Kitchen Stories
- Slow Cooker Carnitas (Mexican Pulled Pork) by The Spiffy Cookie
- Taco Crepes by A Day in the Life on the Farm
- Walking Taco Salad by Simply Inspired Meals
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This post was previously published May 4, 2014 and has been refreshed and republished today.
This post may contain affiliate/referral links. It is a way for this site to earn advertising fees (at no cost to you) by advertising or linking to certain products and/or services that I approve and prefer.
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At ShockD, you’ll find scrumptious, tried & true, "scary good" recipes, tips and coaching to make YOU a fabulous home cook! Don't blame me if you need a 12-step program to wean yourself away!
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This looks like such a great recipe. I bet they taste amazing.
Ever since seeing you recipe I keep thinking how great they’d be at breakfast or in an egg burrito!
Val,
You are so right. These spuds are AMAZING in an egg burrito!
I love making these! Thank you for the easy recipe!
These sound so good. I need to pick up potatoes and make them – either as a side dish for dinner or for breakfast with a fried egg. Or both!
Now I know what I will make for my side dish tonight. Everyone in my family loves potatoes!
I can think of SO many great uses for these!
I do have all of the ingredients….. and you’ve made me pretty hungry even though I just had breakfast!
My favorite kind of potatoes..these are amazing!! I can’t wait to try this recipe!
Love how easy these are to make and the added spice would be delicious paired with a margarita.
This Chile-Roasted Dutch Yellow Potatoes is seriously making me hungry!
What a great alternative to rice for our Cinco De Mayo celebration.
Simply,
Yes! Perfect side dish instead of rice!
Love the color on those potatoes. What a great side dish for carnitas. YUM.
I always need ideas on new ways to prep potatoes – love all that flavor you’ve packed in there!
LOVE roasted potatoes!! These look divine!
I can think of about 100 entrees that would be the perfect accompaniment for these potatoes. Love spice + herb flavors!
That spice is fantastic! What a great addition!
I’m always a sucker for roasted potatoes!
I agree! Definitely need some food to go with that margarita 🙂
I love that you can customize it! For me…..bring on the heat!!
Great twist on roasted potatoes! Bill would probably freak out from the heat, but I could tone it down a bit!
Liz,
You are quite right. You can tone this one up or down, at your whim.