Baja Cumin Idaho Potatoes

Recipe courtesy of Ted Hill, chef Hyatt Regency Irvine Ca.

Ingredients:

  • 4 Idaho potatoes, washed and diced into 1/4 inch cubes
  • 1/2 cup clarified butter
  • 1 red bell pepper, seeded and diced into 1/4 inch pieces
  • 1 green bell pepper, seeded and diced into 1/4 inch pieces
  • 1 yellow bell pepper, seeded and diced into 1/4 inch pieces
  • 1 small red onion, diced, 1/4 inch
  • 1 jalapeno, seeded and minced
  • 2 tbs ground cumin
  • 2 tsp onion powder
  • 2 tbs garlic powder
  • 1/4 cup fresh cilantro, rough chopped
  • fresh lime juice, 1/4 lime
  • 1/2 cup fresh tomato, seeded and chopped
  • 2 oz Cotija cheese (available at Latin markets)
  • kosher salt and black pepper to taste
  • Blanche potatoes in boiling water.
  • Heat butter in a large saute pan and add all three bell peppers, onion and jalapeno. 
  • Season with salt and pepper.
  • Add cooked potatoes, cumin, garlic, onion powder. Stir frequently until potatoes are browned.
  • Add lime juice over potatoes.
  • Fold in cilantro and tomato, taste for seasoning and adjust if necessary.
  • Top with Cotija cheese and garnish with cilantro sprigs.
Recipe and photo are courtesy of the Idaho Potato Commission

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