Red Chile Roasted Potatoes
Argentine aji molido (ground red chile) has a rich, toasty, slightly smoky flavor without being too spicy and overwhelming the rosemary. It’s great on crisp roasted potatoes. Throw a couple of heads of garlic in the pan to roast, too, for squeezing onto the potatoes or whatever else you’re eating.
- About 2 pounds fingerling potatoes (and/or round baby potatoes), cut in half lengthwise if thicker than 1 inch
- 2-3 sprigs of fresh rosemary
- About 2 tablespoons extra-virgin olive oil
- Sea salt to taste
- Freshly ground black pepper to taste
- About 2 teaspoons mild red ground chile to taste
- 2 whole heads garlic
Putting It All Together
- Preheat oven to 375°. Rinse and dry the potatoes and rosemary (they’ll roast better if dry). Finely chop enough rosemary to give you 1½ teaspoons.
- Heap potatoes on a baking sheet. Sprinkle with olive oil, rosemary, salt, black pepper and aji molido. Toss and roll the potatoes around in the seasonings until they’re well coated and spread them out in a single layer on the baking sheet.
- Slice tops off garlic heads. Drizzle with olive oil and sprinkle with salt and pepper.
- Roast the potatoes, stirring once halfway through, until nicely browned and crisp on the outside and tender when poked with a fork, 40-45 minutes.