Careme

Instructions

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1. 1.

   Halve 12 ounces baby red potatoes; quarter any that are larger than 1 1/2 inches so they cook evenly.

2. 2.

   Place 1 large Hatch chile in a dry skillet over medium-high heat. Cook for 7 to 8 minutes, turning occasionally, until blistered and blackened in spots. Cover the skillet, remove it from the heat, and steam the chile for 5 minutes. Rub off the loose skin, discard the stem and seeds, and dice the flesh.

3. 3.

   While the chile cooks, place the prepared potatoes in a saucepan with 1 quart water and 20 grams Diamond Crystal kosher salt. Bring to a boil over high heat, then reduce to a steady simmer and cook for 10 to 12 minutes, until the potatoes are creamy inside and easily pierced with a knife. Drain thoroughly.

4. 4.

   Make the chile-lime dressing by whisking together:

   • 2 tablespoons fresh lime juice
   • 2 tablespoons extra-virgin olive oil
   • 1/4 cup finely diced red onion
   • 1/4 cup chopped cilantro
   • 1 small finely grated garlic clove
   • 1/2 teaspoon ground cumin
   • 1/4 teaspoon smoked paprika
   • 1/8 teaspoon black pepper
5. 5.

   Return the warm potatoes to the dry saucepan. Add the diced Hatch chile and chile-lime dressing, then gently toss over low heat for 1 minute so the potatoes absorb the dressing without breaking apart.

6. 6.

   Remove from the heat and let stand for 5 minutes. Toss once more, then plate in a shallow serving bowl for two as a warm or room-temperature BBQ side.

Want more detail? See the temperature guide.