Enchilada Sauce and Baked Enchilada Fingerling Potatoes
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
- 1 cup water
- 1 teaspoon ground cumin
- 1 tablespoon onion powder
- 1 teaspoon fine sea salt
- potatoes:
- 1 tablespoon garlic powder
- 3 tablespoons chili powder
- 2 tablespoons pure maple syrup
- enchilada sauce:
- 1/2 cup tomato puree/sauce (with no additives mine only has salt)
- 2 tablespoons brown rice flour
- 1/4 cup of the above sauce
- 1 tablespoon brown rice flour (or 1/2 tablespoon cornstarch)
- 2 lbs fingerling potatoes cut in half into wedges (i used a 2 lb bag)
- extra salt for seasoning
- note: i love the taste texture and size of fingerling potatoes which is why i chose them. i recommend them for this recipe, but i know where some of you live they may be hard to find. the best sub would be yellow or gold potatoes since they are soft and have a similar flavor.
- you can also use this sauce for homemade enchilada but i would double the sauce ingredients, just to ensure you have plenty for a large batch.
- Carbohydrate 212.207427819568 g
- Cholesterol 0 mg
- Fat 4.14447751940495 g
- Fiber 26.305977251612 g
- Protein 23.5805467520851 g
- Saturated Fat 0.79118990798403 g
- Serving Size 1 1 ¾ cups sauce (1228g)
- Sodium 2518.09383464829 mg
- Sugar 185.901450567956 g
- Trans Fat 0.649719851246692 g
- Calories 946 calories
Add all of the enchilada sauce ingredients (except for what is listed below potatoes) to a small pot and stir until well mixed. Turn to medium-high heat and once boiling, whisk it well while letting it cook for 3-5 minutes until it has thickened some. Remove from heat. Let it cool while preparing the potatoes.Preheat the oven to 400 degrees and line a sheet pan with parchment paper. (Do not use foil)Cut all your fingerling potatoes in half so they are all roughly about ½ inch in thickness so they cook evenly.In a large bowl, stir ONLY ¼ cup of the prepared enchilada sauce with the 1 tablespoon brown rice flour. Add the cut potatoes and toss to coat them really well. Spread out evenly on the prepared pan. Sprinkle over the top with salt. Even though there is salt in the sauce, it really tastes better seasoning the potatoes as well.Bake for 10 minutes. Remove and stir the potatoes around so they will cook evenly. Return to the oven and bake 10 more minutes. Then turn the oven up to 425 and cook another 5-10 minutes until they are very golden brown. Watch closely. I really like mine done, so I went the full 10 minutes. These are not as crispy like fries, so don't expect that, they are instead baked potato wedges with a nice flavored coating that is addicting.Since there is no oil and to prevent sticking, remove the potatoes immediately with a spatula to a plate upon removing the pan from the oven. Let cool a few minutes before serving. Serve with the extra enchilada sauce.
