Fried Potatoes With Chile Sauce Recipes

MASHED POTATOES WITH GREEN CHILE QUESO SAUCE

Steps:

• Put the potatoes in a large pot with 2 tablespoons of salt and cover by a few inches of cold water. Bring to a boil, cover and cook until a paring knife inserted in the center meets no resistance.
• Meanwhile, heat 2 tablespoons of the butter in a medium saucepan over medium heat. Whisk in the flour and cook 1 minute. Whisk in the hot milk and increase the heat to high, cooking until the milk has thickened and the flour taste has been cooked out, about 5 minutes. Remove from the heat and whisk in the Monterey Jack cheese until smooth and melted. Stir in the Parmigiano-Reggiano and poblano chile and season with salt and pepper.
• Drain the potatoes well, and then return to the pot over low heat to dry out. When the potatoes turn white and become dry, pass them through a ricer into a large glass bowl. Gently combine the potatoes with the remaining 6 tablespoons butter and the warm cream, using a wooden spoon. Season with salt and pepper.
• Make a well in the middle of the potatoes and fill with the cheese sauce. Garnish with cilantro and serve.

FRIED POTATOES WITH CHILE SAUCE

Steps:

• Chile sauce:.
• in a large heavy saucepan, warm the oil over medium heat. sprinkle in the breadcrumbs and brown briefly.
• add the garlic, oregano and chile.
• stir in the water slowly to avoid lumps and add the vinegar and salt.
• bring the sauce to a boil, then reduce the heat to a simmer.
• cook the sauce for 20-25 minutes.
• set aside. (the sauce can be made ahead. will keep refrigerated for 5 days and freezes well).
• potatoes:.
• heat the broiler.
• peel the cooked potatoes, if you wish. Slice the potatoes into thick rounds.
• in a large, heavy ovenproof skillet, warm the oil over medium high heat. add the onion and garlic and saute till the onion is translucent.
• stir in the potatoes, reduce the heat to medium, and fry until the potatoes are crisp and a little browned. (I like mine more than a little browned, but fix them the way you like.).
• pour the chile sauce over the potatoes and scatter the cheese over the top.
• place the potatoes under the broiler just long enough for the cheese to melt.
• serve immediately, topped with sour cream, green onions or cilantro if you wish.

COUNTRY FRIED POTATOES WITH HATCH CHILES

Steps:

• Place Hatch chiles directly on the grates of a gas stove over medium heat. Cook, flipping with tongs occasionally, until blackened and charred, about 5 minutes. Place in a sealed plastic bag and allow to cool, 7 to 8 minutes. Peel off charred skins, remove seeds, and slice chiles.
• Slice potato using a mandoline.
• Heat oil in a large skillet over medium-high heat until shimmering. Add potato slices and fry undisturbed until starting to brown and soften, 8 to 12 minutes. Add onion slices and chiles. Season with seasoned salt and black pepper. Stir to combine. Cook until onions are translucent and potatoes are fully softened and browned on the second side, 5 to 8 minutes.

SMASHED POTATOES WITH THAI-STYLE CHILE AND HERB SAUCE

Steps:

• Heat the oven to 450 degrees. Brush a sheet pan all over with 1 tablespoon olive oil.
• Place the potatoes in a large pot and fill with enough water to cover by 1 inch; add 2 tablespoons salt. Bring to a boil over high heat, then lower and simmer, uncovered, for 15 to 18 minutes, until the potatoes are just fork tender. Pour into a colander to drain, then return the cooked potatoes to the pot off the heat to help any remaining moisture evaporate.
• Meanwhile, in a small bowl, whisk together the fish sauce, lime juice, rice vinegar, chile, soy sauce, sugar and garlic, then stir in the cilantro and scallions.
• Place the potatoes on the prepared sheet pan. Using the bottom of a measuring cup, gently smash each potato until it's about 1/2-inch thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and carefully flip to coat both sides in oil. Sprinkle with 1/2 teaspoon salt and roast for 30 to 40 minutes, until golden brown and crisp.
• Transfer the potatoes to a platter, sprinkle lightly with salt, then spoon the sauce on top. Garnish with cilantro leaves and serve hot.