Ancho Chile Roasted Klondike Rose®

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This is a sponsored post for Klondike Brands but all opinions are my own.

Fall is here, and with it comes holiday entertaining. Skip the bland potatoes and be bold with these spicy spuds.  This dish of ancho chile roasted Klondike Rose® potatoes can be made ahead of time and simply reheated before serving, making this an ideal casserole type recipe for dinner parties of any scale.  Roasted Klondike Rose® potatoes are a great side dish and a great accompaniment for roasted or grilled fowl and even pair nicely with more assertive tasting fish.  The strong smoky ancho is balanced by the sweetness of honey and the acid of orange juice.  The combination of the herbs and spices allows you to experience the ancho paste as if it was a smoky chocolaty mole sauce.

Learn how to get the most out of your potatoes with the recipes on the Klondike Brands website, or simply follow them on Facebook.

Ancho Chile Roasted Klondike Rose®

Ancho Chile Roasted Klondike Rose®
Yield: Serves 4-6 people

6 Ancho chilies
5 garlic cloves, unpeeled
1/8 teaspoon ground cloves
1/4 teaspoon ground black pepper
½ teaspoon ground cinnamon
1 teaspoon kosher salt
1 teaspoon dried oregano
1 tablespoon orange zest
2 tablespoons honey
½ cup orange juice
½ cup chicken broth
2 pounds Klondike Rose® potatoes, washed
4 ounces unsalted butter, melted

1. With a sharp knife, remove and discard the stems and seeds of the ancho chilies.  Toast the dried chilies in a dry, hot skillet on medium heat for about 2 minutes each side.

2. Place the toasted chilies in a heat proof glass bowl and carefully pour in just enough hot water (boiling hot preferably) to cover the chilies.  You can place something heavy on top just to weigh it down.  Allow to soften for 30 minutes.

3. Use the same dry skillet, place the unpeeled garlic and allow to toast about 6-8 minutes each side, until softened.  It is okay if the skin/peel blackens in spots.  Once toasted and cool enough to handle, peel off the skin.

4. In a blender, combine the ancho chilies, garlic, cloves, pepper, cinnamon, salt, oregano, zest, honey, orange juice, and broth.  Pulse until entirely incorporated and liquefied.  The consistency should be like a runny paste.  You may need to add more orange juice or broth to get the right consistency.

5. Preheat your oven to 350°Farenhiet.  Spray a baking sheet with non-stick cooking spray or line with parchment paper.  Cut your potatoes to about a ½ inch thickness, leaving the skin on.

6. Using thongs, dip and fully coat each potato slice in the ancho paste.  Place on the prepared baking sheet.  Bake for 20 minutes, then flip the sweet potato rounds over.

7. Drizzle the sweet potatoes with melted butter and bake for another 20 minutes.  Serve with Mexican crema and chopped cilantro.

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