Go Back
+ servings

Ancho Chile Potatoes Recipe

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.
Prep Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: great with meat, best potato sides
Servings: 4 to 6
Calories: 214kcal

Equipment

Ingredients

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.

Nutrition

Calories: 214kcal