Ingredients Jump to Instructions ↓

  1. 3 lbs 1362g / 48oz Small red potatoes - washed

  2. 3 tablespoons 45ml Olive oil Salt - to taste Freshly-ground black pepper - to taste

  3. 1 Red onion - minced

  4. 4 Garlic cloves - minced

  5. 1 Jalapeño pepper - minced

  6. 2 oz 56g Butter

  7. 3 tablespoons 45ml Ancho chile powder

  8. 3 tablespoons 45ml Pasilla chile powder

  9. 1/4 cup 4g / 0.1oz Chopped cilantro

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 400 degrees. In a mixing bowl, mix whole potatoes with olive oil and salt and pepper. Transfer to a baking pan. Roast for 30 minutes or until slightly underdone. Cool well and cut into quarters. On a large griddle or in a large saute pan, saute onion, garlic and jalapeño in butter for 7 to 10 minutes. Do not brown. Add potatoes and cook for an additional 10 to 12 minutes or until they begin to brown. Mix in both chile powders and the chopped cilantro. Serve hot. This recipe yields 8 servings.


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