Categories: Sides
Ingredients
- 3 large Idaho potatoes, chopped
- Kosher salt
- 1/3 cup canola oil
- 2 tbsp. unsalted butter
- 1 small Spanish onion, finely diced
- 1 jalapeno, finely diced
- 2 garlic cloves, finely chopped
- 2 tbsp. ancho chile powder
- Black pepper
- 1/2 cup chopped fresh cilantro
- Grated zest of 1 lime
Directions
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Place the potatoes in a large saucepan, cover with cold water and add 1 tbsp. salt. Bring to a boil and cook until the potatoes fall apart when a fork is inserted, 20-25 minutes. Drain well.
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Heat the canola oil and butter in a large skillet over medium heat. Add the onion and jalapeno and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds. Stir in the chile powder.
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Add the potatoes to the skillet, season with salt and pepper and toss, slightly smashing the potatoes with a metal spatula. Press the potato mixture into one even layer and cook until golden brown, on the bottom, about 5 minutes. Flip the potatoes and gently smash again into an even layer; cook until the bottom is golden brown, about 5 more minutes. Stir in the cilantro and lime zest.