Hatch Chile Spiced Roasted Potatoes And Sauce Recipes

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.

COUNTRY FRIED POTATOES WITH HATCH CHILES

Steps:

• Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
• Slice potato using a mandoline.
• Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.