Smashed Baby Red Potatoes with Ancho Chiles and Dry Jack Cheese |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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These will add a southwestern-style kick to your Thanksgiving menu. 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 |
Directions:
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. 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. 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. *Available at many supermarkets and at specialty foods stores and Latin markets nationwide.
5. Ingredient Know-How: Dry Jack is Monterey Jack-style cheese that's been aged seven to ten months; it's full-flavored, firm, and perfect for grating. Dry Jack can be found at some supermarkets and at specialty foods stores.
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