All signs point to a genuinely cold winter so we’re adding this warm, slightly spicy dish made with Colorado ingredients to the recipe box. Colorado Mountain College chef Kevin Clarke developed the toothsome side for the 130 Years, 130 Dishes Colorado Proud Recipe Contest this summer and took home top honors in the professional division. Find all the winners at coloradoproud.org.
Colorado Potatoes Boulangere
What results from this simple toss of earthy incredients is a slightly sweet but still savory side that complements a lovely Colorado lamb roast. If you cannot find lamb, it also tastes great snuggled up to chicken or beef. We made it using the last of the green chiles in the freezer and experimented with Haystack Mountain’s applewood smoked goat cheese. Serves 4 to 6.
Ingredients
- 2 tablespoons olive oil or drippings from roast lamb
- 2 small yellow onions, cut julienne style
- 1 1/2 pounds Colorado fingerling potatoes, washed, but not not peeled, sliced in half lengthwise
- 1/2 pound fire roasted green chiles, peeled, seeded and cut into 1/4 strips
- 1 cup lamb or chicken stock
- 1/4 pound Haystack Mountain Dairy goat cheese
- Salt and black pepper to taste
- 2 tablespoons chopped parsley
Directions
Pre-heat oven to 350 degrees. Sweat onions in fat or olive oil over medium heat until translucent and just beginning to turn brown. Add potatoes and green chiles and toss to coat. Continue to cook over medium heat until potatoes start to turn brown. Transfer potato mixture to casserole dish and add stock. Bake at 350 degrees until potatoes are almost done, approximately 35 minutes. Remove casserole dish from the oven and sprinkle the potato mixture with salt and pepper to taste. Crumble the goat cheese over the top and return to the oven for approximately 5 minutes or until the cheese begins to brown. Just before serving sprinkle with chopped parsley.
