Roasted Potatoes with Salsa Verde

These potatoes make a great light meal when combined with a salad of watercress, jicama and avocado.

Preparation facts

Cooking Time: 40 minutes

Prep Time: 45 minutes

Total Time: 1 hr 25 min

Yield: 4 servings

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 Tbs (6g) dried oregano

Salt and pepper to taste (sea salt if on a corn-free diet*)

2 Tbs (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

Serving Size 1 serving

Calories 265

Calories from Fat 113 (42%)

% Daily Value*

20%Total Fat 13g

21%Saturated Fat 4.2g

Polyunsaturated Fat 1.1g

Monounsaturated Fat 6.6g

5%Cholesterol 15mg

6%Sodium 142mg

27%Potassium 953mg

11%Total Carbohydrate 32g

17%Dietary Fiber 4.3g

Sugars 4g

Sugar Alcohols 0g

16%Protein 8g

* Percent Daily Values are based on a 2,000 calorie diet.

Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.

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The information presented in the Food Guide is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or chemist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires August 2007.