Baja Cumin Idaho® Potatoes

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