potatoes with green chilies
By Yankee Magazine|Feb 14 2007|
Ingredients
Potatoes with Green Chilies
5 to 6 large potatoes cut into 1/2″ cubes (use Red Bliss or some
Other thin skin boiling potatoes
1/4 cup vegetable oil
1 small onion, sliced or chopped
2 cloves garlic, minced
2 fresh jalapenos, tops removed, but not seeded, finely chopped
1/2 cup shredded cheddar (white cheddar if possible)
Salt and pepper to taste
Instructions
Heat salted water to boiling in large saucepan. Drop in the potatoes
And cook until almost done, about 5 minutes. Drain and set aside.
Heat oil in a large heavy skillet over high heat till very hot, but
Not smoking. Reduce the heat slightly and add the onion, garlic and
Jalapenos. Cook, stirring until the onion is golden, 2 to 3
Minutes. Add the drained potaotes and reduce the heat to medium.
Cook, tossing occasionally until the potatoes are golden, about 5
Minutes. They should be just tender, not mushy. Add the cheese,
Stir thoroughly to combine, and just cook until cheese melts. Season
With salt and pepper and serve immediately as a vegetable or as a
Filling for burritos.
