3 pounds small red bliss potatoes, washed
4 tablespoons olive oil
1 red onion, minced
4 cloves garlic, minced
1 jalapeno pepper, minced
2 ounces butter
3 tablespoons ancho chile powder
3 tablespoons pasilla chile powder
1/4 cup chopped cilantro or parsley
salt and pepper

Preheat oven to 400 degrees.

Coat washed and dried potatoes with olive oil, salt and pepper. Place on an oiled baking sheet.

Roast for 30 minutes or until somewhat under cooked. Cool and cut into quarters.

On a large griddle or in a large saute pan, saute onion, garlic and jalapeno in butter for 7 to 10 minutes until lightly golden.

Add potatoes and cook for an additional 10 to 12 minutes or until they start to brown.

Mix in chiles, cilantro or parsley.

Serve hot.

NOTE: Optionally, you can add a tablespoon of powdered ranch dressing mix to the oil/butter at the last minute. Stir to combine well.