Baja Cumin Idaho® Potatoes

Yield: 15 servings

Ingredients

• 4 Idaho® potatoes (size #2), washed and diced into ¼ inch cubes
• ½ cup clarified butter
• 1 red bell pepper, seeded, diced ¼ inch
• 1 green bell pepper, seeded, diced ¼ inch
• 1 yellow bell pepper, seeded, diced ¼ inch
• 1 small red onion, diced ¼ inch
• 1 jalapeno, seeded, minced
• 2 tablespoons ground cumin
• 2 tablespoons granulated garlic
• 2 teaspoons onion powder
• ¼ cup fresh cilantro, rough chopped
• fresh lime juice, ¼ lime
• ¼ cilantro, rough chop
• ½ cup fresh tomato, seeded, chopped
• 2 ounces Cotija cheese
• Salt and pepper to taste

Directions

1. Blanch 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 cheese; melt in oven, if you choose.
7. Garnish with fresh cilantro sprigs.

Recipe Courtesy of Idaho Potato Commission