Crisp, golden brown Idaho® Russets—tossed with flavor-forward salsa macha—are topped with silky lime crema, Cotija cheese, fresh herbs and sesame seeds to deliver a bowl of memorable textures and flavors.
Salsa Macha (Yield: 1½ quarts)
- 3½ cups canola oil
- 16 garlic cloves, peeled
- 1 cup peanuts, roasted and salted
- ¼ cup sesame seeds
- 1 tablespoon dried Mexican oregano
- 6 ounces dried guajillo chiles, stemmed, seeded and snipped
- 1 ounce dried pasilla chiles, stemmed, seeded and snipped
- ½ ounce dried arbol chiles, stemmed, seeded and snipped
- 5 tablespoons apple cider vinegar
- 5 tablespoons granulated white sugar
- 2 tablespoons kosher salt
Lime Crema (Yield: 1½ cups)
- 1 tablespoon shallots, finely chopped
- 3 tablespoons white wine vinegar
- 1 cup crème fraîche
- 1 tablespoon chives, finely chopped
- ½ lime, zested
- 1 teaspoon kosher salt
- 2 tablespoons kosher salt
- ½ teaspoon baking soda
- 3 pounds Idaho® Russet potatoes, peeled and cut into 1-inch cubes
- ¼ cup canola oil
- 1 cup Salsa Matcha (see recipe)
- ½ cup Lime Crema (see recipe)
- ¼ cup Cotija cheese, crumbled
- ¼ cup cilantro, chopped
- 1 tablespoon fresh oregano leaves
- 2 tablespoons sesame seeds, toasted
- In a large pot, cook canola oil and garlic over medium heat until garlic is golden, 6 to 8 minutes. Remove garlic with a slotted spoon and reserve.
- To the oil, add peanuts, sesame seeds and oregano.
- Simmer over medium heat until sesame seeds are golden, about 5 minutes. Remove pot from heat and stir in all of the chiles.
- Leave the chiles in the oil, covered with a lid, for 5 minutes.
- To the oil and chiles, add apple cider vinegar, sugar and salt and stir to combine. Cover the pot and let it sit for 20 minutes.
- Transfer mixture to a high-powered blender. Add golden garlic to the blender and then blend the mixture on high until very smooth and well incorporated.
- In a small bowl, combine shallots and vinegar. Let shallots macerate for 30 minutes, then strain, reserving the vinegar.
- In a medium bowl, combine crème fraîche, chives, lime zest and salt.
- Stir in strained shallots and 2 teaspoons of the reserved vinegar. Allow to sit at room temperature for 15 minutes.
- Stir and taste, adding a pinch more salt or vinegar if desired.
- Adjust oven rack to center position and preheat oven to 450°F.
- In a large pot, heat 3 quarts of water over high heat until boiling.
- Add 2 tablespoons kosher salt, ½ teaspoon baking soda and potatoes and stir.
- Return to a boil, then reduce to a simmer and cook until a knife meets little resistance when inserted into the potato cubes, about 10 minutes.
- When potatoes are cooked, drain carefully and transfer to a sheet pan to cool.
- When potatoes are cool, add canola oil and coat the potatoes evenly with the oil.
- Transfer oiled potatoes to a clean sheet pan and spread them out evenly.
- Transfer to the oven and roast, without moving them, for 10 minutes.
- Using a thin, flexible metal spatula to release any stuck potatoes, flip them over.
- Continue roasting until the potatoes are golden brown and crisp all over, turning and shaking them a few times during cooking, another 20 to 30 minutes.
- Transfer the crisp, golden potatoes to a large bowl. Add 1 cup of Salsa Matcha and toss to coat evenly.
- Divide the potatoes into four shallow bowls. Top each bowl with Lime Crema, Cotija cheese, cilantro, oregano and sesame seeds. Serve immediately.