Potatoes with Ancho Pepper (Papas Anchos)

If you’ve read any of my blogs you know I love potatoes. Growing up I think my mother only made boiled or baked so my love affair with potatoes really happened when I left home. Not that I don’t like a good baked potato, but my mother thought microwaving a potato was the same as baking one. They were always wrapped in wax paper and really weren’t my fave. It wasn’t until I had a real baked potato with a well roasted skin that I decided baked potatoes were OK. Or maybe it was the sour cream, bacon and chives that were the part I fell in love with. In any case, growing up I missed out on hash brown and scalloped potatoes and especially these Mexican Scalloped Potatoes. We did have frozen French fries and maybe a tater tot or two. We did have potato salad but usually it was store bought. I can’t ever remember oven roasted potatoes. Woe is me.

Well, I’m always on the lookout for a good potato recipe. I’ve never seen too many Mexican potato recipes. And I never knew there were Chinese potato recipes. But there are both! Potato recipes are everywhere! I haven’t seen too many traditional Mexican potato dishes but there are a few from New Mexico and that is good enough for me. I love potatoes in Mexican dishes and stuffing potatoes into burritos and then I found this recipe. It isn’t quite scalloped potatoes but it does have a Mexican name and contains ancho peppers. Sold!

These rustic scalloped potatoes are easily made. Slice into wedges and toss with cheese, onions, olive oil and cream. Throw in a few crunched up ancho chilies. If you are anything like me, I have a lot of dried chilies on hand and some always need a home. Mine were so dried out that I crushed them in my hand and threw them in. I think they give a better flavor than using chile powder. That’s about it.

Perfect with any grilled dish or a roast chicken these cheesy chile wedges were superb with burgers and  a welcome change from French fries. Papas Anchos are much less fussy than scalloped potatoes. And sometimes less fussy is just what I need.

A Few More Potato Ideas:
Taco Stuffed Baked Potatoes from Boulder Locavore
Mexican Hash Brown Stack from A Beautiful Plate
Mexican Skillet Potatoes from Dinners, Dishes and Desserts

Plus a Few More:

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Potatoes with Ancho Pepper (Papas Anchos)

• Author: Abbe Odenwalder
• Prep Time: 15 Minutes
• Cook Time: 60 Minutes
• Total Time: 75 Minutes
• Yield: 6-8 Servings 1x
• Category: Side Dish, Vegetable, Starch
• Method: Baking
• Cuisine: Mexican/American

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Description

These rustic Mexican Scalloped Potatoes, Papas Anchos, are filled with cheese and crushed ancho chilies. Great with any grilled foods including burgers, these also are perfect with roast chicken!

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Ingredients

Scale 1x2x3x

2–3 lbs boiling potatoes (unpeeled and quartered, or if your potatoes are big, make a few more wedges)

4 oz feta cheese

4 oz Asadero cheese or any good melting cheese like Monterey Jack or Mozzarella, grated

1/2 medium onion, sliced thin

2 T olive oil

1/2 t garlic powder

1 t coarse salt

1/2 t oregano

2 dried ancho chilies, stemmed and seeded, crushed or sliced into thin ribbons

1/2 c heavy cream

1/2 c Asadero cheese shredded for topping

2 green onions, chopped for garnish

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Instructions

Preheat oven to 350.

In a large bowl combine all of the ingredients except the scallions and cheese for topping. Toss well.

Transfer to an oven proof casserole that will hold your potatoes in one layer. Cover with lid or foil and bake for about 1 hour or until potatoes are tender.

Remove foil and top with reserved shredded cheese. Place under a preheated broiler and broil until cheese melts. Remove from oven and top with scallions.

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Notes

Adapted from Two Hot Tamales

Keywords: Anchos Potatoes