Ingredients

The following ingredients have 4 Servings
  • 2½ pounds Idaho Baby Dutch Yellow potatoes, (washed and dried)
  • ¾ cup Ancho Chile Enchilada Sauce (click here for the recipe)
  • olive oil
  • salt

Instruction

  • Set oven and prep sheet pan. Preheat the oven to 425°F. Line an 18 x 13 inch baking sheet with foil and generously coat it with olive oil.
  • Prep potatoes. Cut the potatoes in half or fourths (so they are bite-sized). Drizzle a light coating of olive oil on a baking sheet and add the potatoes. Toss the potatoes into the oil and sprinkle lightly with salt. Now drizzle the Ancho Chile Sauce on the potatoes and use your hands or a rubber spatula to gently toss them until they are evenly coated. Sprinkle with a little more salt.
  • Roast and serve. Roast in the preheated 425°F oven for about 20 minutes. Use the spatula to flip them over, and roast for another 20 minutes, until they are tender and the sauce looks crisp. Sprinkle with salt again if necessary, stir and serve. (If at any point during the roasting time, the potatoes are looking too dark, like the sauce might be burning, loosely cover with a sheet of foil.)