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    Home » Sides » Ancho Chile Potatoes

    Ancho Chile Potatoes

    Mar 28, 2022 · by Valentina · 4 Comments

    This post may contain affiliate links.

    Jump to Recipe

    Ancho Chile Potatoes are roasted to perfection and full of smoky and earthy flavors. Somewhat reminiscent of Spanish Patatas Bravas, they're rich, creamy and make for a fantastic side dish.Green and terra cotta bowl filled with cubed potatoes covered in red sauce.

    It's so satisfying to find two ingredients that make the perfect culinary combination.

    There are far too many to name, but here are a few of my favorite examples: Chocolate & hazelnuts, mushrooms & sherry and chipotles & mango.

    Oh, and potatoes and Ancho chiles, of course!

    Green-rimmed bowl with Ancho chile sauce with greenery behind it.Above: Ancho Sauce

    In this baby dutch yellow potatoes recipe I use a sauce made with Ancho chiles, and the combination is fantastic. It's my favorite sauce for potatoes.

    Sheet pan full with bite-sized pieces of cut potatoes.

    These Ancho potatoes are reminiscent of Patatas Bravas, a Spanish potato tapas dish that's made with a tomato sauce that incorporates chile peppers and usually paprika and other spices.

    Ancho Chile potatoes are the perfect side dish for grilled meats and chicken. And they're also really tasty thrown into a salad.

    Sheet pan full with Ancho chile sauce-coated bite-sized pieces of cut potatoes.

     

    What's in this recipe?

    Really, two ingredients: Ancho Chile Sauce and Baby Dutch Yellow Potatoes. That's it!

    As the potatoes roast, they take on the reddish color and smoky flavor of the chile peppers.

    While the potatoes themselves don't become especially crispy, the bits of sauce do, and it's dreamy. The contrast of the crisp bits of sauce with the soft, creamy potatoes is so amazing.
    Roasted Ancho Chile potatoes on a baking sheet.

    Recipe Tips and Substitutions

    • 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 in this yellow potato recipe, I highly recommend making your own sauce, but if time does not permit, you can use a jar of your favorite enchilada sauce.
    • You can use any potatoes you'd like, but Baby Dutch Yellow potatoes are an excellent choice. (Whatever variety you use, just be sure to cut them into fairly even bite-sized pieces.)If at any point during the roasting time, the potatoes are looking too dark, like the sauce might be burning, loosely cover them with a sheet of foil.)

    Close up of potatoes covered in red sauce in a green bowl.

    Can you make them ahead?

    • I think this recipe is best when served right out of the oven -- however, they're pretty near perfect if you re-warm them in the oven the next day. And they can be stored in a tightly sealed container in the refrigerator for up to about five days.
    • I would not recommend freezing them.

    I'm telling you, you will not be able to stop eating these!

    More delectable potato side dishes:

    • Potato Cabbage Pancakes
    • Smashed Potato Casserole
    • Garlic Confit Mashed Potatoes
    • Crispy Fingerling Potatoes with Onion
    Green and terra cotta bowl filled with cubed potatoes covered in red sauce.

    Ancho Chile Potatoes Recipe

    Valentina K. Wein
    Ancho Chile Potatoes are roasted to perfection and full of smoky and earthy flavors. Rich and creamy, they make for a fantastic side dish with almost anything.
    Print
    Prep Time 15 mins
    Cook Time 40 mins
    Total Time 55 mins
    Course Side Dish
    Cuisine Mexican
    Servings 4 to 6
    Calories 214 kcal

    Equipment

    • sheet pan

    Ingredients
     
     

    • 2½ pounds Idaho Baby Dutch Yellow potatoes, washed and dried
    • ¾ cup Ancho Chile Enchilada Sauce (click here for the recipe)
    • olive oil
    • salt

    Instructions
     

    • Set oven and prep sheet pan. Preheat the oven to 425°F. Line an 18 x 13 inch baking sheet with foil and generously coat it with olive oil.
    • Prep potatoes. 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. Toss the potatoes into the oil and sprinkle lightly with salt.
      Now drizzle the Ancho Chile Sauce on the potatoes and use your hands or a rubber spatula to gently toss them until they are evenly coated. Sprinkle with a little more salt.
    • Roast and serve. Roast in the preheated 425°F oven for about 20 minutes. Use the spatula to flip them over, and roast for another 20 minutes, until they are tender and the sauce looks crisp. Sprinkle with salt again if necessary, stir and serve. (If at any point during the roasting time, the potatoes are looking too dark, like the sauce might be burning, loosely cover with a sheet of foil.)

    Notes

    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.
    Calorie count is only an estimate.
    Keywords great with meat, best potato sides
    Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.

    Cooking On The Weekends is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

     

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    Reader Interactions

    Comments

    1. angiesrecipes

      March 29, 2022 at 2:26 am

      Such a simple yet amazing side dish! That chili sauce is gold and would be fantastic with some roasted sweet potatoes too.

      Reply
      • valentina

        March 31, 2022 at 7:57 pm

        Oh that would be so tasty with the sweet potatoes. I will try that for sure. Thanks, Angie! 🙂 ~Valentina

        Reply
    2. John / Kitchen Riffs

      March 30, 2022 at 8:14 am

      Love this! And it's a great way to use any kind of leftover chile sauce. Thanks!

      Reply
      • valentina

        March 31, 2022 at 7:57 pm

        Thank you, John! Enjoy. 🙂 ~Valentina

        Reply

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