you asked for it
Recipe: roasted potato and green chile salad
Do you watch the weather? I do. It all started because my mother and grandmother constantly watched the news for the weather report when I was little. Then with the arrival of cable and The Weather Channel, that channel became the default when there was nothing better to watch. My father also watched the weather because he wanted any excuse to go sailing (oh the days of sitting adrift in the middle of James River with nary a breeze to lift our sails). This is a habit I’ve had for nearly all of my life, to check the weather. We don’t own a television now, but this obsession has become worse for me, you know. In graduate school we were required to have a minor outside of our field, so I chose two: planetary radar astronomy and… atmospheric science. These days I completely geek out reading atmospheric science blogs (yes, they blog about global climate models and it’s really bloody complicated and fascinating stuff) and sitting on NOAA weather forecasts – all in the name of recreation. Ski, climb, hike, whatever it is, I always want to know the weather because in the mountains, it can kill you.
The weather has been absolutely gorgeous. Sunny, warm, pleasant. And that means skiers are in a panic. My girlfriend told me “Luke is losing his shit!” Translation: Luke is upset that the base is disappearing on the mountains and that his ski season will be truncated. We are all worried about that not just for our ski season, but also the implications for the snow pack, our water supply, and fire danger. And yet! Look at the forecast this week:
Our skis are at the ready. We have our ski day routine pretty much dialed in. But today… today felt like late April instead of late March, so we took to exploring a new trail with Miss Kaweah, who desperately needed a hike (and a bath afterward, which she didn’t really want). We found a cool makeshift teepee!
room enough for
kaweah is unimpressed
I’ll admit that I have a touch of the fever, spring fever. Corn snow triggers a new mode of thinking in my brain – thinking about all of the wilderness I want to explore. Jeremy gets the same way. We love to watch the backcountry transform throughout the seasons.
the path we gladly take
gorgeous ice: frozen in space and time
delicate ice on a morning puddle
Delightful to get that taste of spring right before the next storm front blows through. This afternoon we met up with a dear friend for happy hour in Boulder. We opted to dine outside as the weather was just too amazing to pass up. The town was hopping!
all manner of goodies on the menu
If you will recall from last weekend, Jeremy and I had a very special dinner at our friends’ house. Several of you had requested recipes for some of the dishes. While I typically do not post recipe requests, it just so happens that B emailed me all of the recipes and I had roasted green chiles in my freezer waiting to be used up.
i bought the tri-color potatoes because i love purple
The great thing about this potato salad recipe is the southwestern twist (the green chiles) and how super easy it is to whip up. That and if you, like me, cannot resist the purple potatoes, then you will have a gorgeous, colorful salad with a bit of a kick. The recipe says to roast the potatoes whole. I cut the larger ones in half because I love the crispy crust that the cut faces develop when you roast them.
tossed with salt, pepper, and a little oil
If you can get your hands on real green chiles, please do. B warns against using canned green chiles because they lack… oh everything. I can’t really advise you on where to get them outside of New Mexico. Every October, New Mexicans roast the Hatch green chile harvest and every October, my aunt will freeze several bags of those lovely chiles for me. A note of caution – the longer you keep the chiles in the freezer, the hotter (spicier) they get. As it is now March, our chiles are pretty hot!
defrosted roasted hatch chiles
I peel the skins off (they come off very easily) and then scrape the seeds out and dice up the chile flesh. Just like when handling other hot peppers, don’t rub your eyes after skinning and de-seeding! It will make you cry.
toss the stuff on the left, keep the goods on the right
When the potatoes are done, cut them in half and toss them into a large bowl with the rest of the ingredients. See how simple it is?
add finely diced red onions
I like to serve this salad warm, because I think the flavors are more pronounced: earthy potatoes, that bite from the onions, tang from the vinegar, the sharpness and spice of the chiles. It’s perfect for winter dinners or summer barbecues – a keeper for sure. Thanks, B!
tastes great, looks great, great for ya!
Roasted New Potato Salad with Green Chiles
[print recipe]
from the Texas Border Cookbook
4 long green chiles, roasted and coarsely chopped (I skin and de-seed the chiles after roasting)
2 1/2 lbs. new potatoes, washed (I cut the potatoes in half because I like the crunchy roasted parts)
3 tbsps corn oil
salt
pepper
3 tbsps white wine vinegar
1/3 cup red onion, fine dice
1/2 cup olive oil
Roast chiles if necessary (do not use canned chiles, no flavor!) and chop into a medium dice. Toss potatoes with salt, pepper and corn oil and roast in oven at 400°F or on grill until done. (Jen’s note: I roasted in a single layer in a baking dish for 40 minutes at 425°F.) Cut potatoes in half and toss with olive oil, vinegar, red onion and chiles. Chill 30 min and serve. (Jen’s note: I like to serve this warm.) Serves 8.
March 22nd, 2009 at 11:37 pm
Thank you for posting this! This was the recipe I was dying to get. I also love colorful potatoes. In fact, I just roasted some red and purple potatoes for dinner tonight with spring asparagus and lemon.
March 23rd, 2009 at 12:32 am
Pretty! :) I wish they would start selling purple potatoes here! :)
March 23rd, 2009 at 1:04 am
I have been in love with purple potatoes ever since I first saw / tasted them. So gorgeous and vibrant, and (no idea if this is just psychological or not) somehow, they taste more.. potato-y.
March 23rd, 2009 at 1:30 am
Weird question but I’m curious where the forecast came from, I don’t have a very reliable source on the internet for extended forecasts like that.
On topic: Those purple potatoes look amazingly delicious.
March 23rd, 2009 at 7:59 am
That looks delicious!
March 23rd, 2009 at 8:00 am
Just yesterday, I was having a small tantrum in my kitchen because we can’t get green chiles around here. But I’ll keep looking, if only for this recipe.
Love those icy pictures. Enjoy your week!
March 23rd, 2009 at 8:06 am
Oh that looks delish. I think this is the first salad I’ve come across that’s perfect for winter and summer (and doesn’t involve pasta).
March 23rd, 2009 at 8:46 am
Yum! I love tri colored potatoes, they add such a festive air to any dish. The a combination of chilies and potatoes is perfect for summer.
March 23rd, 2009 at 8:53 am
I watch the weather forcast and like to observe the sky… Here, it has been warm and sunny, but the weather is changing.
A beautiful salad!
cheers,
Rosa
March 23rd, 2009 at 9:13 am
Hi,
Been a regular reader of your wonderful blog.I just love love your blog,write up,photography.just excellent.I love your recent posts on kitchen.I am in love with kaweah.
Rashmi.
March 23rd, 2009 at 9:17 am
Beautiful, beautiful potatoes!
March 23rd, 2009 at 9:40 am
yummmmmmm – I can’t believe I’m bathed in heat while you still have all this cold. weird isn’t it? so diverse
March 23rd, 2009 at 9:47 am
I love tri-color potatoes. I bought a big bag at the farmer’s market last year. They lasted me most of the winter, they’re starting to sprout now.
March 23rd, 2009 at 11:55 am
I was smiling throughout the talk about weather. My mom is a weather-a-holic. Whenever any one of us is anywhere other than Seattle, she checks the weather twice daily. She watches the news only to see the weather. She is thrilled that my dad has an iphone so she can check it on the go. If she is going on a trip, she will check it starting 6 weeks in advance. Anyway, I’ve been reading your blog for a long time and I am always amazed by what you post. Thanks for your great work!
March 23rd, 2009 at 12:23 pm
Warm potato salads are wonderful things – light, yet filling. Don’t know how that works. I’ll have to go hunting for green chiles though. I obsessively check the weather too, mostly for whether I can run outside without my extremities going numb. Have a wonderful ski day!
March 23rd, 2009 at 1:08 pm
The salad looks great. This post made me laugh because I was at a taping of The Daily Show when John Stewart asked who watched the Weather Channel. I was the only one to raise my hand and basically I became the butt of a good natured ribbing that went on for some time (this was pre-show). He asked if I enjoyed watching yule logs burn also. Apparently not everyone enjoys watching the weather. :)
March 23rd, 2009 at 3:32 pm
Hi Jen,
Yes, the potato salad looks good, but what looks even better is that “plate of goodies.” What is all of that exactly? I see cantaloupe wrapped in prosciutto and pita bread and shrimp, but what are the sauces and marinades. I would LOVE to eat that plate of food… Is it Greek, Spanish, Turkish? If you don’t know what it all is, perhaps you can tell me the name of the restaurant you got it from!? I appreciate it!
Jamie
March 23rd, 2009 at 3:35 pm
Your photography is excellent. Great shots of the snow and ice in the woods. I’ll have to try those purple potatoes some time. I love potatoes and purple is my favorite color, but the two together give me pause.
March 23rd, 2009 at 4:12 pm
Between this and the beef tacos, I should just buy that book!
March 23rd, 2009 at 5:23 pm
Fabulous snow photos Jen.
Thanks for the recipe. I’ve printed it off to try soon. It may have to wait until treatment is finished and I can really enjoy it.
March 23rd, 2009 at 6:32 pm
Those potatoes are beautiful. I have only seen purple potatoes twice, and the other time was quite recently on another blog!
NAOmni
March 23rd, 2009 at 8:03 pm
You live in such a beautiful area of the country! Great pics!
I also love the colors in your potato salad.
March 23rd, 2009 at 8:11 pm
Good weather is very important for me. These days I am saddened by how serious the climate has been affected by global warming. Just this morning, I have been perspiring like mad while waiting for my company transport to pick us up. Shortly after we reach our office, it rained cats and dogs! argh! will people start being friendly to the environment??
I’m sorry for the rant!
The longer the chiles are frozen, the hotter it gets?! I didn’t know that! Gorgeous salad with that tri-colour potatoes!
March 24th, 2009 at 1:56 am
My Mother is also addicted to the weather channel. She writes the forecast down for the week, and then compares to see if the prediction is correct or not.
I love the tri-color potatoes, makes for a very interesting dish. I am going to try this recipe out this week!
March 24th, 2009 at 8:53 am
Green chili……………………..I think I could sing an ode to such a treat. Yes! I’m sure I could.
Never had a purple potatoe, but I think that will change soon. ;)
March 24th, 2009 at 11:58 am
These look great. For those of us without aunts in New Mexico, would canned chilies work?
March 24th, 2009 at 12:10 pm
Gosh, I am not sure what part of you/your life I am NOT jealous about. Your cooking prowress, your photographic skills, living somewhere SO beautiful, the amount of time you spend sking, or wonderful resturants you are able to visit. Can I be you for just 1 week? PLEASEPLEASEPULEEEEEEESE?
March 24th, 2009 at 10:08 pm
this sounds fantastic…i like a potato salad without a creamy dressing, and of course, purple potato love!
March 24th, 2009 at 10:29 pm
Okay, now I have to wonder why I have never added a touch (okay, a slap, hehe) of spiciness to potato salads! Genius! And yeah, it is without a doubt better to have crispy crustiness on the taters… Droooool.
Lovely pictures. The first ice picture is both beautiful and frightening (at least to me, hee!). The second is just amazing!
March 25th, 2009 at 1:27 pm
Thanks so much for the recipe! And the photographs as well. We like purple potatoes “rough mashed” with steamed cauliflower — the most breathtaking color ever. Garnish with chives …. definite oooh aaah material especially if you serve it in a glass bowl ….
March 25th, 2009 at 9:35 pm
Those potatoes are incredible looking. I love these types of dishes and this one could be a meal on a cold evening this spring.
March 25th, 2009 at 9:50 pm
Irene – you’re welcome :)
Maja – they aren’t so easy to find around here… but at least they have them. Maybe soon!
Steph – I think it’s psychological, but I feel happier when I eat purple potatoes too!
Jake – goto: http://www.weather.gov/ and then type in your zip code. I love that site.
Heather – thanks.
Robin – sweetie, tell me where you live. When October rolls around, I may be able to hook you up with some roasted Hatch green chiles of your very own :) And CONGRATS on the engagement.
Pearl – I love roast potato salads in general – soo good!
Phoo-D – yup, can’t wait to serve it with a grilled dinner!
Rosa – our weather is changing too :) That’s what I love about the seasons!
Rashmi – thank you, that’s really sweet of you!
Macie – yummy too :)
Charlane – we have more cold on the way! I love it.
Chiot’s Run – wow, can they last that long? I’ve never stored potatoes for too long, but not sure we have a good dark place to keep them…
Dana – that is hilarious! I always thought all moms were that way about the weather :) Thanks for reading!
Caitlin – thanks sweetie. If you want I can try and send you some in Oct when the season comes around :)
Laura – OMG, I love John Stewart! I can’t believe you saw his show and got teased by him. AWESOME!!
Jamie – yup, Mediterranean foods (shrimp cocktail, hummus, baba ganoush, tabouleh, marinated beets) all good stuff!
Tracy – purple potatoes are so gorgeous and they’re fun to eat :)
Melissa – I think the Texas Border cookbook might be different from the Border Cookbook? Am I confused?
Barbara – oh, I hope you do enjoy it, dear!
NAOmni – I just love the color :)
Asianmommy – thanks!
Mrs. E – I didn’t know that about the chiles until a few years ago when my ILs told me. It’s curious, but since I like spicy food, it’s kinda cool!
Kathy – awesome :)
Margie – definitely go find some, they’re so fun to cook with!
Kate – well, the book recipe warns against canned b/c they are essentially flavorless. Still, you could try it. Real chiles have a distinctive flavor to them for sure – and a little kick :)
Sindy – ha ha, well – having cancer is something you certainly shouldn’t be jealous of! You can take my place for all of my medical appointments in April ;) Seriously – life is good. Very good.
Cindy – me too!
Mark – yes, we love the spicy :) Yeah, I can’t help myself with the crispy crusts… so good! You are just too funny about cold weather.
Liz – that sounds awesome!
Breadchick – easily. It’s very satisfying without making you feel too heavy and blagh. I love it!
March 25th, 2009 at 10:58 pm
Oh, shit–look at your weather! NO FAIR. We have little yellow suns as far out as you can see. And we would be losing our shit if we weren’t headed for Mammoth next week. Where there will still be little yellow suns but (probably) pretty of good snow. A free condo. won’t hurt either.
March 26th, 2009 at 10:55 am
Roasted potato + stuff = awesome! This looks great. And that plate of goodies….mmmmmmmm
And yeah, my minors were art history and psych… lol
March 28th, 2009 at 12:01 pm
Cindy – we’ve been waiting all month for good snow. March is usually a good snow month, but not this year. This storm track finally put us out of the running for driest March on record! ugh….
Mollie – wooo liberal arts! ;) xxoo
March 29th, 2009 at 12:32 pm
Mmmmm, this looks SO tasty!!
March 31st, 2009 at 9:04 am
Sara – thanks! It’s great :)
April 21st, 2010 at 10:30 pm
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