Recipe courtesy of Bobby Flay
Print
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Prep:
10 min
Cook:
40 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 3 large Idaho potatoes, skin on, cut into 6ths, then chopped
  • Kosher salt and freshly ground black pepper
  • 1/2 cup (1 stick) unsalted butter
  • 1 small Spanish onion, finely diced
  • 1 jalapeno, finely diced, seeds and all
  • 2 cloves garlic, finely chopped
  • 2 tablespoons ancho chile powder
  • 1/4 cup chopped fresh cilantro
  • Zest of 1 lime

Directions

Watch how to make this recipe.

Place the potatoes in a large saucepan, cover with cold water and add 1 tablespoon salt. Bring to a boil over high heat and cook until the potatoes fall apart when a fork is inserted, 20 to 25 minutes. Drain well.

Heat the butter over medium heat in a large saute pan. Add the onion and jalapeno and cook until soft. Add the garlic and cook for 30 seconds. Stir in the ancho chile powder and stir until combined. Add the potatoes, salt and pepper and toss the mixture, slightly mashing the potatoes with a metal spatula. Press the potato mixture into one even layer and cook until golden brown on the bottom. Turn over and gently mash again into an even layer and cook until the bottom is golden brown. Stir in the cilantro and lime zest and transfer to a bowl.

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