Smashed Baby Red Potatoes With Ancho Chiles And Dry Jack Cheese
- 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
- 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:
- Bring potatoes to boil in large saucepan. Reduce heat to medium and simmer until potatoes are tender, about 16 minutes. Drain. DO AHEAD:
- 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.
ancho chiles, baby red potatoes, extravirgin olive oil, garlic, cheese, fresh italian parsley, fresh cilantro
Taken from www.epicurious.com/recipes/food/views/smashed-baby-red-potatoes-with-ancho-chiles-and-dry-jack-cheese-240407 (may not work)