- I bag Approximately 20 Fingerling Potatoes
- I small wheel of Cotija Cheese crumbled into chunks
- 2 Serrano chillies cut into small rings
- 1 Head of Garlic peeled and slivered
- 1 bunch of cilantro chopped
- 1 lime cut into wedges
- 1 cup of Mexican crema or sour cream thinned with milk
- Salt and pepper
- Bake in oven at 300
First wash and dry your potatoes and then toss them in salt and pepper. Using a wide bottom large saute pan, coat the bottom with olive oil and warm on a burner, not to hot! Set your oven to 300 degrees and place potatoes in the pan and the pan in the oven for 15 minutes. Then with a metal spatula turn the potatoes over in the pan and add the slivered garlic and place back in the oven for another 10 minutes. Then take the pan out of the oven and using a fork smash the potatoes into small “cakes” being careful not to break them, and then crumble the cheese in the pan and place back in the oven and crank it up to 400 for 5 to 8 minutes to crisp the potatoes up and melt the cheese!
Make sure not to burn the garlic, I like it a little brown and crispy! Then place the potatoes on a large serving platter and let cool for a few minutes. Top with the chillies, cilantro, and sour cream and place the lime wedges on the plate for each to enjoy! You can also add salsa, chorizo, tomatoes, great brunch recipe with eggs! Take the ball and run with it on this one!! Just like #7!!
Recommended Wine Pairing: Elway's Reserve Chardonnay