Chile Spiced Potatoes Recipes

EASY SPICY ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
• Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

CHILE-SPICED POTATOES

Steps:

• Cut the potatoes into 1-by- 1/2-by- 1/2-inch pieces. Place in a pot of salted water and parboil until not quite tender, about 10 minutes. Drain thoroughly.
• Heat oil in a heavy skillet, preferably nonstick. Add the potatoes and saute about 10 minutes, until they are barely beginning to take on color. Stir in the onion and jalapeno pepper and continue to saute another 10 to 15 minutes until the onion is tender and the potatoes are lightly browned. Season to taste with salt. Fold in the coriander and serve.

HATCH CHILE SPICED ROASTED POTATOES AND SAUCE

Steps:

• Preheat oven to 375°F.
• Place tomatoes halves on a rimmed baking sheet. Drizzle 1 tablespoon olive oil on tomatoes. Toss to coat tomatoes with olive oil.
• Roast until the edges are lightly browned, about 25 minutes. Cool to room temperature.
• Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add onion and sprinkle with salt and pepper.
• Cook until onion is soft and translucent, about 10 minutes. Stir or toss onion occasionally while cooking.
• Add garlic and paprika. Stir and cook for 1 minute. Remove from heat and cool to room temperature.
• Place roasted tomatoes, onions, and hatch chile in the bowl of a food processor fitted with a knife blade.
• Process until smooth, scraping down sides as needed.
• Add sour cream and process until smooth and combined. Taste and adjust seasoning with salt and pepper.
• Sauce can be made a day in advance and chilled.
• Preheat oven to 375°F.
• Scrub potatoes and dry. Cut potatoes in half and place on large rimmed baking sheet (half sheet size).
• Drizzle olive oil on potatoes.
• Mix together paprika, hatch chile powder, cumin, and salt. Sprinkle spice mixture over potatoes. Toss potatoes to coat with oil and spices.
• Turn potatoes so they are cut side up (skin side down).
• Roast for 40 minutes, or until potatoes are tender on the inside and lightly browned on the outside.
• Serve hot with hatch chile sauce.

SPICY POTATOES WITH GARLIC AIOLI

Steps:

• Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.