Recipes

Smashed Baby Red Potatoes with Ancho Chiles and Dry Jack Cheese

1 Mins read
0
36
0
Share
Scroll to recipe
Share
Smashed Baby Red Potatoes with Ancho Chiles and Dry Jack Cheese

Smashed Baby Red Potatoes with Ancho Chiles and Dry Jack Cheese

amanda

Equipment

  • - Hand Mixer (for mashing and smashing potatoes uniformly)

  • - Stainless Steel Pot (ideal for boiling baby red potatoes)

  • - Cheese Grater (Medium-Coarse) (for grating dry jack cheese)

  • - Kitchen Shears (useful for cutting through the skin of potatoes)

  • - Digital Kitchen Scale (enhances accuracy and consistency in cooking ingredients)

  • - Oven-Safe Cookie Sheet (potentially useful for oven roasting toppings, not directly relevant but adaptable)

  • - Cutting Board (Amazon Basics model, for pre-preparation tasks such as cutting potatoes or ancho chiles)

  • - Olive Oil Spray Bottle (useful for evenly applying oil in a non-messy manner)

  • - Measuring Cup and Spoon Set (for measuring ingredients accurately, ensures Amazon availability)

Ingredients

  • 2 dried ancho chiles,* stemmed, halved, seeded

  • 3 pounds baby red potatoes (about 1 1/2 inches in diameter)

  • 1/2 cup extra-virgin olive oil

  • 3 garlic cloves, chopped

  • 1 cup grated dry Jack cheese or 2/3 cup grated Parmesan cheese and 1/3 cup grated sharp white cheddar cheese

  • 1/2 cup plus 1 tablespoon chopped fresh Italian parsley

  • 1/4 cup chopped fresh cilantro

Instructions

1

Instruction 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.
2

Instruction 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.
3

Instruction 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.
4

Instruction 4

*Available at many supermarkets and at specialty foods stores and Latin markets nationwide.
0
36
0
Share
You may also like
Recipes

hot-buttered-rum

1 Mins read
Introduction Discover the cozy warmth and delightful flavors of a timeless classic. The Hot Buttered Rum recipe invites you to indulge in…
Recipes

Fish Vermicelli with Fresh Dill and Pineapple Sauce

1 Mins read
Introduction Dive into the delightful world of flavors with “Fish Vermicelli with Fresh Dill and Pineapple Sauce”, a unique culinary experience that…
Recipes

Endive and Chicory Salad with Grainy Mustard Vinaigrette

2 Mins read
Introduction This Endive and Chicory Salad with Grainy Mustard Vinaigrette is a delightful combination of the earthy, slightly bitter flavors of Belgian…

Leave a Reply

Your email address will not be published. Required fields are marked *