Post by emibee on Jun 6, 2007 9:14:50 GMT -5
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Detritus over at CK posted this in "Recipe Requests" Sounded pretty good!
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
2 lbs large white potatoes, peeled and cut into 1 inch cubes
2 tablespoons butter
2 tablespoons olive oil
salt and pepper, to taste
1 1/4 cups cubed Velveeta cheese
1/4 cup of your favorite salsa
Tabasco sauce, to taste
1/2 cup sour cream, divided
1 green onion, chopped (green part only)
Preheat oven to 475 degrees F.
In a Ziplock bag, mix the garlic powder and cumin together; add the cubed potatoes, seal the Ziplock, and toss it all together until potatoes are coated evenly.
In a large, heavy skillet over medium heat melt the oil and butter together.
Add the seasoned potatoes and cook, stirring frequently, until they're a nice, golden brown, about 10 minutes; cover and cook an additional 10 minutes or until potatoes are tender then season to taste with salt and pepper.
Transfer the sautéed potatoes to a non-stick baking sheet and bake at 475 degrees F for 10 minutes, stirring occasionally, until potatoes are nice and crisp.
When potatoes are almost done baking, place the cubed Velveeta, salsa, and Tabasco into a microwave-safe bowl (I use a large Pyrex measuring bowl) and microwave for 1 minute; stir and microwave another minute; stir again and microwave for 1 more minute, then stir until smooth.
For each serving, place some potatoes in a bowl, then pour over 1/4 of the melted Velveeta cheese sauce, top with some sour cream, then sprinkle with chopped green onion.
www.recipezaar.com/105948
Detritus over at CK posted this in "Recipe Requests" Sounded pretty good!
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
2 lbs large white potatoes, peeled and cut into 1 inch cubes
2 tablespoons butter
2 tablespoons olive oil
salt and pepper, to taste
1 1/4 cups cubed Velveeta cheese
1/4 cup of your favorite salsa
Tabasco sauce, to taste
1/2 cup sour cream, divided
1 green onion, chopped (green part only)
Preheat oven to 475 degrees F.
In a Ziplock bag, mix the garlic powder and cumin together; add the cubed potatoes, seal the Ziplock, and toss it all together until potatoes are coated evenly.
In a large, heavy skillet over medium heat melt the oil and butter together.
Add the seasoned potatoes and cook, stirring frequently, until they're a nice, golden brown, about 10 minutes; cover and cook an additional 10 minutes or until potatoes are tender then season to taste with salt and pepper.
Transfer the sautéed potatoes to a non-stick baking sheet and bake at 475 degrees F for 10 minutes, stirring occasionally, until potatoes are nice and crisp.
When potatoes are almost done baking, place the cubed Velveeta, salsa, and Tabasco into a microwave-safe bowl (I use a large Pyrex measuring bowl) and microwave for 1 minute; stir and microwave another minute; stir again and microwave for 1 more minute, then stir until smooth.
For each serving, place some potatoes in a bowl, then pour over 1/4 of the melted Velveeta cheese sauce, top with some sour cream, then sprinkle with chopped green onion.
www.recipezaar.com/105948
