Smashed Baby Red Potatoes with Ancho Chiles and Dry Jack Cheese

Ingredients

• 2  ancho chiles dried stemmed halved seeded
• 3 pounds baby potatoes red ()
• 0.3 cup cilantro leaves fresh chopped
• 3  garlic cloves chopped
• 1 cup jack cheese or white dry grated
• 0.5 cup olive oil extra-virgin
• 0.5 cup parsley fresh italian chopped

Equipment

• bowl
• sauce pan
• wooden spoon

Directions

1. Place chiles in small bowl; cover with hot water.
2. Let stand until softened, about 15 minutes.
3. Drain; chop.
4. Transfer to mini processor; process to coarse puree (or finely chop chiles). Measure 1/4 cup puree and set aside (reserve any remaining puree for another use). DO AHEAD: Can be made 3 days ahead. Cover and chill.
5. Bring potatoes to boil in large saucepan. Reduce heat to medium and simmer until potatoes are tender, about 16 minutes.
6. Drain. DO AHEAD: Can be made 2 hours ahead.
7. Let stand at room temperature.
8. Heat oil in same saucepan over medium-low heat.
9. Add 1/4 cup chile puree and garlic; stir 30 seconds.
10. Add potatoes; stir to coat. Using back of wooden spoon, smash potatoes until largest pieces are about 1-inch cubes. Stir to heat through. Stir in cheese, 1/2 cup parsley, and cilantro.
11. Transfer to bowl, sprinkle with remaining 1 tablespoon parsley, and serve.
12. *Available at many supermarkets and at specialty foods stores and Latin markets nationwide.
13. Dry Jack is Monterey Jack-style cheese that's been aged seven to ten months; it's full-flavored, firm, and perfect for grating. Dry Jack can be found at some supermarkets and at specialty foods stores.