Smashed Baby Red Potatoes with Ancho Chiles and Dry Jack Cheese
Tender baby red potatoes smashed and mixed with spicy ancho chile puree, garlic, and a blend of flavorful cheeses. Finished with fresh herbs, this dish combines Mexican and Italian flavors for a unique side dish.
Ingredients
- •2 whole dried ancho chiles
- •3 pounds baby red potatoes
- •½ cup extra-virgin olive oil
- •3 cloves garlic
- •1 cup grated dry Jack cheese
- •½ cup fresh Italian parsley
- •¼ cup fresh cilantro
Cooking Instructions
- 1.
Place chiles in small bowl; cover with hot water. Let stand until softened, about 15 minutes. Drain; chop. Transfer to mini processor; process to coarse puree (or finely chop chiles). Measure 1/4 cup puree and set aside (reserve any remaining puree for another use). DO AHEAD: Can be made 3 days ahead. Cover and chill.
15 min
- 2.
Bring potatoes to boil in large saucepan. Reduce heat to medium and simmer until potatoes are tender, about 16 minutes. Drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
16 min
- 3.
Heat oil in same saucepan over medium-low heat. Add 1/4 cup chile puree and garlic; stir 30 seconds. Add potatoes; stir to coat. Using back of wooden spoon, smash potatoes until largest pieces are about 1-inch cubes. Stir to heat through. Stir in cheese, 1/2 cup parsley, and cilantro. Transfer to bowl, sprinkle with remaining 1 tablespoon parsley, and serve.
10 min
- 4.
*Available at many supermarkets and at specialty foods stores and Latin markets nationwide.
