Categories: Sides

Ingredients

• 8 to 12 (about 1 pound) small red-skinned new potatoes
• 1 1/2 teaspoons salt
• 2 Tbsp butter
• 1 medium yellow onion, finely chopped (about 1 1/2 cups)
• 4 large green onions, cut into 1-inch lengths
• 2 large fresh tomatoes, peeled and chopped
• 1/2 cup heavy whipping cream
• 1 Tbsp finely chopped fresh cilantro leaves
• 1/2 teaspoon oregano leaves
• 1/2 teaspoon ground cumin
• Pepper to taste
• 1 cup shredded Mozzarella cheese (fresh Mozzarella works well too!)

Directions

1. Boil the potatoes: Scrub the potatoes; do not peel. Place the potatoes in a large pan and cover with cold water and about 1 1/2 teaspoons of salt. Bring to a boil and simmer for 20 minutes, or until tender when pierced. Drain. When cool enough to handle, cut large potatoes in halves or in quarters.

2. 2 Make the sauce: Melt the butter in a medium skillet over medium heat. Add the chopped onion and green onions and cook until wilted.

3. Add the tomatoes and cook, stirring often, for 5 minutes.

4. Stir in the cream, cilantro, oregano, cumin. Add salt and pepper to taste, and bring to a simmer. While stirring, slowly add the cheese and cook until the cheese is melted.

5. 3 Serve: Spoon the sauce over the potatoes to serve.

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