Ingredients for Smashed Baby Red Potatoes with Ancho Chillies and Dry Jack Cheese

• 2 dried ancho chillies,* stemmed, halved, seeded

• 1.4kg baby red potatoes (about 1 1/2 inches in diameter)

• 120ml extra-virgin olive oil

• 3 vitlöksklyftor, hackade

• 120g grated dry Jack cheese or 80g grated Parmesan cheese and 40g grated sharp white cheddar cheese

• 1/2 cup plus 1 tablespoon chopped fresh Italian parsley

• 1/4 cup chopped fresh coriander

Place chillies in small bowl; cover with hot water. Let stand until softened, about 15 minutes. Drain; chop. Transfer to mini processor; process to coarse puree (or finely chop chillies). Measure 60ml puree and set aside (reserve any remaining puree for another use). DO AHEAD: Can be made 3 days ahead. Cover and chill.

Bring potatoes to boil in large saucepan. Reduce heat to medium and simmer until potatoes are tender, about 16 minutes. Drain. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

Heat oil in same saucepan over medium-low heat. Add 40g chilli puree and garlic; stir 30 seconds. 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 coriander. Transfer to bowl, sprinkle with remaining 1 tablespoon parsley, and serve.

*Available at many supermarkets and at specialty foods stores and Latin markets nationwide.

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