Roasted Ancho Chile Potatoes are full of smoky and earthy flavors. Somewhat reminiscent of Spanish Patatas Bravas, they’re rich, creamy and make for the perfect side dish.Have 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!
Inspiration for Roasted Ancho Chile Potatoes
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!
No, I didn’t set them up. 😉 This affiliation began long before I came on the scene.
It makes great sense — beautifully grown and harvested potatoes being distributed by the largest distributor of specialty produce in the United States.
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.
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.
What’s in this Roasted Ancho Chile Potatoes recipe?
Really, two ingredients: Ancho Chile Enchilada Sauce and Baby Dutch Yellow Potatoes.
Now let’s break down the sauce:
- Ancho chiles
- vegetable stock
- salt, pepper
- olive oil
Left: 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 Bibberche. Bottom Right: Moi, and Jeanne of The Jolly Tomato.
More highlights from PMA’s Fresh Summit were hanging out with some of my favorite food bloggers, meeting amazing chefs, and tasting their creations.
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! 😉
Tips for Making Roasted Ancho Chile Potatoes
- 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.
- Of course, I highly recommend making your own sauce, but if time does not permit, you can use a jarred enchilada sauce you like.
- 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!
I’m telling you, you will not be able to stop eating these!
Roasted Ancho Chile Potatoes
- 2½ pounds Idaho Baby Dutch Yellow potatoes, washed and dried
- ½ cup plus 2 tablespoons Ancho Chile Enchilada Sauce (click here for the recipe)
- olive oil
- sea salt
- Preheat the oven to 425°F.
- Cut the potatoes in half or fourths (so they are bite-sized).
- Drizzle a light coating of olive oil on a baking sheet and add the potatoes.
- Pour the Ancho Chile Sauce on the potatoes and use your hands or a spatula to gently toss them until they are evenly coated.
- Roast in the preheated 425°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.
- Sprinkle lightly with salt and loosen them from the baking sheet with the spatula.