Red Chile Roasted Potatoes

Wow!! I never would have thought to add ground chile spice to roasted potatoes and the result was fabulous. I let them cook a little longer because we like them soft and crispy. They were a big hit and I will definitely be making them again! While in Santa Fe New Mexico I was fortunate to be able to go to the Chile Shop and buy my chiles and spices which are also available online by clicking  the link below for their web site.

http://thechileshop.com/driedchilepowderandpods.aspx

 

Adapted from Santa Fe School of Cooking Cookbook

Serves 6

Ingredients:

3 Tablespoons vegetable oil

1 cup finely chopped onions

24 oz Idaho potatoes cut in 1/2-cubes (24oz = 1 1/2lbs)

2 tablespoons pure ground chile

Salt to taste

2 tablespoons coarsely chopped fresh cilantro

Directions:

Prepare the oven 350 degrees. Heat oil in a medium skillet over medium- high heat. Add the onion and cook 4 minutes, or until softened. Place potatoes in a large bowl and toss with the cooked onion, Add the chile and salt, stirring to combine thoroughly. Scrape the mixture into an 8 inch-square baking pan and bake for 40 minutes, until the potatoes are golden and cooked through. Sprinkle with fresh cilantro through. Sprinkle with fresh cilantro and serve.