2 unpeeled
baking potatoes, scrubbed and patted dry
2 tablespoons olive oil
2 teaspoons ancho chile powder
2 teaspoons sugar
2 garlic cloves, minced
Salt and freshly ground black pepper
Preheat oven to 425 degrees. Cut potatoes in half lengthwise, then cut into
1/4-inch-thick slabs. Cut slabs lengthwise into strips, gently pat strips dry
with paper toweling and place on a greased foil-lined baking sheet (you may need
2 baking sheets).
In a small bowl, combine oil, chile powder, sugar, garlic, salt and pepper. Pour
mixture over the potatoes, and gently toss to combine using your hands. Bake
about 30 minutes until tender and golden brown, carefully turning once halfway
through.
