- Prep Time:
- Cook Time:
• 6 Ancho chilies
• 5 garlic cloves, un-peeled
• 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 RoseTM potatoes, washed
• 4 ounces unsalted butter, melted
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.
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.
Use the same dry skillet, place the un-peeled garlic and allow to toast about 6-8 minutes each side, until softened. Once toasted and cool enough to handle, peel off the skin.
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.
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.
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 potato rounds over.
Drizzle the potatoes with melted butter and bake for another 20 minutes.
Serve with Mexican crema and chopped cilantro.