Spicy Potato Wedges
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Suggested Use:
A mildly hot chile. Use in sauces, salsa, soups and your favorite chile. A little goes a long way.
Ingredients:
3 large baking potatoes, unpeeled
2 whole garlic cloves, unpeeled
several dried chiles
fresh rosemary
2 Tbsp olive oil
salt and pepper
fresh parsley, chopped
Instructions:
Preheat the oven to high. Wash the potatoes and cut them into wedges, crush the garlic and chop the rosemary. I prefer to place them in the mortar together with the chiles, salt and pepper and roughly crush the whole thing. Transfer in a large bowl and add the olive oil. Throw in the potato and mix. Make sure all the wedges are well coated.
Place potatoes onto a baking tray and bake for 10 minutes at high then reduce heat to medium and bake for another 35 minutes or until nice and golden brown. Sprinkle chopped parsley right before serving. Enjoy them as snacks or as a side dish.
From prairiesonpetals.blogspot.com