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Hatch Chile Spiced Roasted Potatoes and Sauce | Magnolia Days

Hatch Chile Spiced Roasted Potatoes and Sauce

Hatch Chile Spiced Roasted Potatoes with a homemade hatch chile sauce are a great side dish or appetizer. They are loaded with flavor and kick of heat too.
Course Side Dish
Cuisine Cuban
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 4 to 6 servings
Author Renee


For the hatch chile sauce:

  • 4 plum tomatoes cut in half and seeded
  • 2 tablespoons olive oil divided
  • 1/2 small red onion chopped or thinly sliced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 2 garlic cloves minced
  • 1/2 teaspoon paprika
  • 1 roasted peeled, and seeded hatch chile
  • 3/4 cup sour cream

For the hatch chile spiced potatoes:

  • 28 ounce package Celebration blend potatoes*
  • 2 tablespoons olive oil
  • 1/2 teaspoon paprika
  • 1/2 teaspoon hatch chile powder
  • 1/8 teaspoon cumin
  • 1 teaspoon kosher salt


For the sauce:

  1. Preheat oven to 375°F.
  2. Place tomatoes halves on a rimmed baking sheet. Drizzle 1 tablespoon olive oil on tomatoes. Toss to coat tomatoes with olive oil.
  3. Roast until the edges are lightly browned, about 25 minutes. Cool to room temperature.
  4. Heat remaining 1 tablespoon olive oil in a skillet over medium heat. Add onion and sprinkle with salt and pepper.
  5. Cook until onion is soft and translucent, about 10 minutes. Stir or toss onion occasionally while cooking.
  6. Add garlic and paprika. Stir and cook for 1 minute. Remove from heat and cool to room temperature.
  7. Place roasted tomatoes, onions, and hatch chile in the bowl of a food processor fitted with a knife blade.
  8. Process until smooth, scraping down sides as needed.
  9. Add sour cream and process until smooth and combined. Taste and adjust seasoning with salt and pepper.
  10. Sauce can be made a day in advance and chilled.

For the potatoes:

  1. Preheat oven to 375°F.
  2. Scrub potatoes and dry. Cut potatoes in half and place on large rimmed baking sheet (half sheet size).
  3. Drizzle olive oil on potatoes.
  4. Mix together paprika, hatch chile powder, cumin, and salt. Sprinkle spice mixture over potatoes. Toss potatoes to coat with oil and spices.
  5. Turn potatoes so they are cut side up (skin side down).
  6. Roast for 40 minutes, or until potatoes are tender on the inside and lightly browned on the outside.
  7. Serve hot with hatch chile sauce.

Recipe Notes

*Celebration blend potatoes are a mixture of small round white, red, and purple potatoes packaged by Potato Inspirations. If not available in your area you can substitute the same amount of fingerlings or small round potato mix.