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Mexican Potatoes 1
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1.5
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kg
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sebago potatoes; peeled, cut into 2cm cubes
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2
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Tbs
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olive oil
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20
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g
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butter
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2
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cloves
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garlic; crushed
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¼
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tsp
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chilli flakes
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800
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g
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can diced tomatoes
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1
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cup
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COON Mexican style shredded cheese
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¼
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cup
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fresh coriander leaves; finely chopped
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1
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Preheat oven 180°C. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium and simmer, partially covered, for 5 to 6 minutes or until just tender. Drain.
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2
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Heat oil and butter in a non-stick frying pan over medium heat. Add garlic, chilli and potatoes. Cook for 5 to 10 minutes or until potatoes begin to turn golden. Stir in tomatoes. Season with salt and pepper and bring to the boil.
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3
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Spoon potato mixture into a 6-cup capacity, 5cm deep, 15cm x 24cm (base) baking dish.
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4
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Sprinkle with cheese and bake for 20 to 25 minutes or until potatoes are tender and cheese is golden and melted. Sprinkle with coriander and serve.
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Servings: 6
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Cooking Time: 20 minutes
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Oven Temperature: 180°C
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Recipe Type: More Mexican Recipes, Side Dish, Vegetables
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Tips
You can make potatoes to the end of step 3 up to 6 hours ahead. Cover and refrigerate. Allow to come to room temperature before topping with cheese and baking.
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