Roasted Potatoes with Salsa Verde
|
Prep Time: 45 minutes
Cooking Time: 40 minutes
Yield: 4 servings
|
Related recipes: Cheese,
Chile Peppers,
Citrus, Corn-Free, Dairy
Foods, Delicious Living Magazine, Egg-Free, Garlic, Herbs, High Fiber, Onions, Potatoes, Side Dishes, Soy-Free, Vegetarian,
Wheat-Free
These potatoes make a great light meal when combined with a
salad of watercress, jicama and avocado.
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
Copyright © 2004 Healthnotes, Inc. All rights reserved.
www.healthnotes.com
Learn more about Healthnotes, the company.
Learn more about the authors of
Foodnotes.
The information presented in Foodnotes is for informational
purposes only and was created by a team of U.S. registered dietitians and food experts.
Consult your doctor, practitioner, and/or pharmacist for any health problem and before using
any supplements, making dietary changes, or before making any changes in prescribed
medications. Information expires March 2005.
| 
