Ingredients
- 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
Description
These Zesty Potatoes Add A Southwestern-style Kick To Any Meal.
Bon Appetit Magazine
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