Roasted Ancho Chile Potatoes and PMA’s Fresh Summit

Roasted Ancho Chile PotatoesHave you ever figured out the perfect two people to set up?  Or how about when you know two ingredients are perfect together, like chocolate and hazelnuts?  When it’s a good match, it’s a good match!

You might think that I will next suggest that my Ancho Chile Sauce and Baby Dutch Yellow potatoes are a good match — and they are.  However, what I’m really getting at is that Melissa’s Produce and the Idaho Potato Commission are a great match!

Dutch Yellow PotatoesNo, I didn’t set them up, as I did two friends of mine. 😉  This affiliation began long before I came on the scene.  And it makes great sense — beautifully grown and harvested potatoes being distributed by the largest distributor of specialty produce in the United States.

Last month I was fortunate enough to attend the Product Marketing Association’s Fresh Summit in Anaheim, California. This fresh produce expo had about 21,000 attendees from more than 60 countries! Food industry professionals gathered here to network, connect, and learn about the latest trends in the produce world.

PMA Fresh SummitOne of my favorite moments at this huge event was when I ran into two of my favorite people at once:  Robert Schueller from Melissa’s Produce and Don Odiorne from the Idaho Potato Commission.  These two folks have both inspired many of the recipes I’ve developed since I launched Cooking On The Weekends in May 2011.

I really wanted to bring Don, Robert, Baby Dutch Yellow Idaho potatoes, and Melissa’s Produce together in one delicious recipe.   And this my friends, is exactly how Roasted Ancho Chile Potatoes came to be.

More highlights from PMA’s Fresh Summit were hanging out with some of my favorite food bloggers, meeting amazing chefs, and tasting their creations.

PMA Fresh Summit - Robert Schueller from Melissa's Produce and Don Odiorne from Idaho PotatoesLeft: Robert Schueller and Don Odiorne.  Top Right: Kim of Rustic Garden Bistro, Valerie of Mama Likes to Cook, Chef Patricia Jinich, whose TV show is Pati’s Mexican Table, Moi, and Lana of BibbercheBottom Right: Moi, and Jeanne of The Jolly Tomato.

And how awesome is that potato truck! To celebrate the Idaho Potato Commission’s 75th year of promoting Idaho Potatoes, this Famous Idaho Potato Truck toured the country from coast to coast — and the PMA’s Fresh Summit in California was one of its final stops.

Now go make the Ancho Chile Sauce so you can get your potatoes roasting! 😉

Roasted Ancho Chile Potatoes
Prep time
Cook time
Total time
Please read notes below the recipe before you begin.
  1. Preheat the oven to 425 degrees F.
  2. Cut the potatoes in half or fourths (so they are bite-sized).
  3. Drizzle a light coating of olive oil on a baking sheet and add the potatoes.
  4. Pour the Ancho Chile Sauce on the potatoes and use your hands or a spatula to gently toss them until they are evenly coated.
  5. Roast in the preheated 425 degree F oven for about 20 minutes. Use a flat bottomed, metal spatula to flip them over, and roast for another 20 minutes, until they are tender and slightly crisp around the edges.
  6. Sprinkle lightly with salt and loosen them from the baking sheet with the spatula.
  7. Serve!
Please note that the prep time does not include making the Ancho Chile Sauce. which can be made ahead of time and takes about 30 minutes to prepare.

Yes, you can use any potatoes you'd like, but Baby Dutch Yellow potatoes are an excellent choice!

This is not a sponsored post. If you've been following my blog for a while, you know that I write about Melissa's Produce and Idaho Potatoes often -- it's because I really like them!
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  1. says

    I am dying to use my ancho chiles! My dad is arriving on Wednesday and I’ll make these potatoes for him:)
    Love the photo from above! I did not include the photo of Robert and Don as mine was blurry. Would you mind sending it to me so that I can pluck it in my post, too (with credit, of course:)

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