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	Search Quick Order Form» Departments Vitamins Minerals Supplements Herbs Home & Grocery Diet & Fitness Body & Bath More Ways to Shop Brands A-Z Natural Remedies Children & Infants Women's Health Men's Health Seniors Free Catalog MotherNature.com's Catalog Is Here! Click Here to Get Your Free Copy Today. Newsletter Sign Up Weekly health news, sale announcements and coupons!		Library Home > Recipes > Roasted Potatoes with Salsa Verde ROASTED POTATOES WITH SALSA VERDE Ingredients Directions Notes and variations Nutrition facts References Visit The Healthy Living Bookshelf: 21 Online Health Books From Rodale Ingredients 2 ancho chile peppers 1 medium onion, halved and sliced 4 medium Yukon gold potatoes (about 2 pounds or 910g), diced into 1-inch (2.5cm) cubes 1 Tbsp (6g) dried oregano Salt and pepper to taste (sea salt if on a corn-free diet*) 2 Tbsp (30mL) olive oil, or an olive Oil spray 4 cloves garlic, pressed 4 tomatillos, husks removed and finely chopped 1/2 tsp (1g) ground cumin 1/2 tsp (1g) ground coriander 1/4 tsp (1g) ground cinnamon 1/4 tsp (0.5g) ground allspice 2 poblanos, roasted, skinned and chopped 1 chopped serrano or jalapeño pepper (optional) Juice of 2 limes 1/4 cup (9g) chopped fresh cilantro 1/2 cup (65g) shredded queso enchilado or good-quality Monterey Jack cheese* Directions Preheat oven to 375°F (190°C). Roast chile peppers in dry sauté pan until softened and aromatic. Remove stems and seeds, tear into pieces, and grind to a powder with a spice grinder or mortar and pestle. In a bowl, toss the chile peppers, half the onions, potatoes, oregano, salt, pepper, and oil. Coat a baking sheet with oil and distribute potato mixture evenly. Roast for 15 minutes, turn and continue cooking until potatoes are done, about 15 to 20 minutes longer. While potatoes roast, sauté remaining onions for 5 minutes in a saucepan with a little olive oil. Add garlic. Cook another 5 minutes, adding a little water if vegetables begin to stick. Add next 7 ingredients and simmer for 10 minutes. Remove from heat and mix in lime juice. Taste and adjust seasonings. To serve, arrange potatoes on a platter and top with salsa, cilantro and cheese. * Allergy notes: People following a corn-free diet should avoid iodized salt since it contains dextrose, which should be avoided by those allergic to corn. The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe. Nutrition Facts Calories: 846 Fat: 24g % fat calories: 25% Cholesterol: 25mg Carbohydrate: 143g Fiber: 22g

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