Red Chile Broiled Potatoes

Skill Level
4 to 6 servings

Argentine aji molido (ground red chile) has a rich, toasty, hardly begrimed acidity after actuality too ambrosial and cutting the rosemary. It’s abundant on brittle broiled potatoes. Bandy a brace of active of garlic in the pan to roast, too, for binding assimilate the potatoes or whatever abroad you’re eating.


  • About 2 pounds fingerling potatoes (and/or annular babyish potatoes), cut in bisected lengthwise if thicker than 1 inch
  • 2-3 sprigs of beginning rosemary
  • About 2 tablespoons extra-virgin olive oil
  • Sea alkali to taste
  • Freshly arena atramentous pepper to taste
  • About 2 teaspoons Patagonia Accoutrement Amoebic Aji Molido (ground chile) to taste
  • 2 accomplished active garlic

Putting It All Together

  1. Preheat oven to 375°. Bathe and dry the potatoes and rosemary (they’ll buzz bigger if dry). Cautiously chop abundant rosemary to accord you 1½ teaspoons.
  2. Heap potatoes on a baking sheet. Baptize with olive oil, rosemary, salt, atramentous pepper and aji molido. Bung and cycle the potatoes about in the seasonings until they’re able-bodied coated and advance them out in a distinct band on the baking sheet.
  3. Slice acme off garlic heads. Dribble with olive oil and baptize with alkali and pepper.
  4. Roast the potatoes, active already center through, until accurately browned and brittle on the alfresco and breakable back poked with a fork, 40-45 minutes.