Roasted Potatoes and Onions with Yellow Chile Salsa
Papas y Cebollas Al Horno con Salsa de Chile GuëroWhen you want a no-fuss but flavorful side dish to accompany any roasted or grilled meat, this is for you. The salsa can be made ahead and the potatoes and onions roast to perfection while you prepare the rest of the meal. Mexican markets sell lots of small red potatoes, about egg size, and that's what works best for this dish.
Ingredients
Makes 4 servings
- Yellow Chile Sauce
- 12 small unpeeled red potatoes about 2 pounds, scrubbed and halved
- 1 medium white onion peeled and quartered lengthwise
- 2 tablespoons olive oil
- 1 teaspoon salt
- ⅛ teaspoon freshly ground pepper or to taste
Instructions
- Prepare the salsa.
- If made ahead, cover and refrigerate until shortly before serving.
- Preheat the oven to 350°.
- In a large mixing bowl, toss the potatoes and onion with the olive oil to coat well.
- Place in a baking dish large enough to arrange potatoes in a single layer.
- Sprinkle with salt and pepper.
- Roast until very tender and browned, about 45 minutes.
Notes / Tips / Wine Advice:
Serve hot. Accompany with the yellow chile salsa.