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Roasted Potatoes with Salsa Verde




Source of Recipe


Internet


List of Ingredients




2 ancho chiles (Dried poblano chiles) or 3 Tbsps. ancho powder
1 medium onion, sliced
6 medium potatoes, diced into 2 inch cubes
1 Tbsp. dried oregano
salt and pepper
2 Tbsps. olive oil
4 cloves of garlic, pressed
4 tomatillos, husks removed and finely chopped
1/2 tsp. ground cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
2 poblano chiles, roasted, peeled and chopped
1 chopped serrano or jalapeno chile, chopped
juice of 2 limes
2 Tbsps. cilantro, chopped
1/2 cup Monterey Jack cheese, shredded


Recipe



Preheat oven to 375 degrees. Roast anchos on hot skillet until softened. Remove stems and seeds and grind into a powder. OR use the 3 Tbsps. prepared ancho powder. In a bowl, toss ancho powder, half the onions, potatoes, oregano, salt, pepper and oil. Coat a baking sheet with oil and distribute potato mixture evenly on the sheet. Roast for 15 minutes. Turn and continue to cook for 15 to 20 additional minutes. While potatoes are baking make salsa by sautéing remaining onions and garlic in a little olive oil until soft. Add next 7 ingredients and simmer for 10 minutes. Remove from heat and mix in lime juice. Garnish potatoes with salsa and top with cheese.

Serves 4.