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.
It’s so satisfying to find two ingredients that make the perfect culinary combination.
Oh, and potatoes and Ancho chiles, of course!
Above: Ancho Sauce
In thisI use a sauce made with Ancho chiles, and the combination is fantastic. It’s my favorite sauce for 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.
What’s in this recipe?
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.
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.)
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!
Ancho Chile Potatoes Recipe
- 2½ pounds Idaho Baby Dutch Yellow potatoes, washed and dried
- ¾ cup Ancho Chile Enchilada Sauce (click here for the recipe)
- olive oil
- 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.)
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