Southwest Potatoes
Published September 7, 2010
Evan Sung for The New York Times
- Total Time
- 45 minutes
- Rating
- Comments
- Read comments
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Ingredients
5 tablespoons olive oil, or more as needed
2 tablespoons minced fresh jalapeño, or to taste
1 to 1 ½ cups corn kernels, fresh or frozen
Salt
black pepper
2 pounds new potatoes, peeled and cut into 1-inch chunks
½ to 1 teaspoon chili powder, or to taste
1 14-ounce can black beans, well drained
¾ to 1 cup grated Cheddar or jack cheese
½ cup chopped fresh cilantro, for garnish
Nutritional analysis per serving (4 to 6 servings)
46 grams carbs; 17 milligrams cholesterol; 385 calories; 10 grams monosaturated fat; 2 grams polyunsaturated fat; 5 grams saturated fat; 18 grams fat; 9 grams fiber; 655 milligrams sodium; 13 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
- Step 2
Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
- Step 3
Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.
Private Notes
Comments
Fine but not awesome. Consider adding onion or scallions, using more cheese, and/or serving with salsa. Make sure to cook over the potatoes over *medium* heat (not medium-high). At the end of Step 2, add salt and pepper to taste and to heat the mixture through before moving it to the baking dish.
Another way to shorten the pan time is to microwave the potatoes briefly first. For medium-size new potatoes, try 90 seconds--2 mins on high. It starts to soften them and also slightly dries them, which results in a better crust when they are pan-fried afterwards.
For breakfast, lunch or dinner, this is a fun one to play with.
I always add onions, usually red, more heat & pepper jack cheese.
And mixing up the potatoes is nice, too: red, purple, yellow, even sweet potatoes.
Sprinkle a little vinegar on the leftovers and serve it at room temp as a salad on sliced tomatoes.
Definitely parboil or microwave (my preference) potatoes prior to pan frying them. I added onions to potatoes, but also adding poblano or bell pepper would have worked well too.
Added sautéed onion, doubled the chili powder, and used a bit more cheese (combination of cheddar and monterey jack). My family loved this! Will definitely make again. Would make a great filling for breakfast burritos.
A few simple tweaks to make this outstanding - dice a mix of potatoes and sweet potatoes and throw them in the air fryer. Then cook up red kidney beans and a can of corn with red onion, garlic, pickled jalapeños, and some cumin, smoked paprika, and cayenne powder. Once potatoes are finished crisping up, top with the bean mixture, grate melted cheese on top. Serve with a dash of fresh lime on top of some fresh avocado and chopped cilantro. Perfection and reheats well with lunch (small side Tupperware with the avocado, lime & cilantro)