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ROASTED POTATOES WITH SALSA VERDE
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.
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