Home tastes like green chiles, which is why I add them to everything. Breads, vegetables, sides and even dessert; you name it, I've tried it. Since moving to Texas, my freezer has become a hoard of precious chiles that seem to dwindle much too quickly, thanks in part to recipes like this. These potatoes get jazzed up with the addition of spicy Hatch green chile and New Mexico red-chile powder. I love paring this dish with a good Texas brisket so that my husband gets his southern fix while I get my beloved chiles.

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