Cumin Idaho® Potatoes

Ingredients:

  • 4 Idaho® potatoes (size #2), washed and diced into 1/4 inch cubes
  • 1/2 cup clarified butter
  • 1 red bell pepper, seeded, diced 1/4 inch
  • 1 green bell pepper, seeded, diced 1/4 inch
  • 1 yellow bell pepper, seeded, diced 1/4 inch
  • 1 small red onion, diced 1/4 inch
  • 1 jalapeno, seeded, minced
  • 2 tablespoons ground cumin
  • 2 tablespoons granulated garlic
  • 2 teaspoons onion powder
  • 1/4 cup fresh cilantro, rough chopped
  • fresh lime juice, 1/4 lime
  • 1/4 cilantro, rough chop
  • 1/2 cup fresh tomato, seeded, chopped
  • 2 ounces Cotija cheese
  • Salt and pepper to taste

Directions:

  1. Blanche Idaho® potatoes in boiling water.
  2. Heat butter in large saute' pan or skillet; add all three bell peppers, onion and jalapeno; add approximately 1 teaspoon salt; cook 2 minutes.
  3. Add cooked Idaho® potatoes, cumin, garlic, onion powder and black pepper; toss regularly while cooking on high heat; cook until crispy and golden brown.
  4. Remove Idaho® potatoes from heat; squirt lime juice over potatoes.
  5. Fold cilantro and tomato; season to taste; place in serving dish.
  6. Top with Cotija chees; melt in oven, if you choose.
  7. Garnish with fresh cilantro sprigs.

Notes:

Yield: 15 servings

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Source:
Ted Hill
Hyatt Regency
Irvine, CA

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