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

1. 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.

2. 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.

3. 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.

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