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