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MEXICAN POTATOES

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Mexican PotatoesA filling and easy to prepare vegetarian dish of chopped potatoes, red and green pepper, coriander, and garlic, baked in the oven. 

Serve it as a main dish or to accompany grilled or baked meat of chicken.

Ingredients:  6 servings

1 kg potatoes

½ cup finely chopped onion

½ cup finely cubed red bell pepper

½ cup finely cubed green bell pepper

½ cup finely chopped coriander

4 tablespoons whipping cream

4 tablespoons milk

2 garlic cloves, crushed

1 teaspoon ground coriander

80 g. grated strong cheddar cheese, divided

½ teaspoon ground cumin

Dash to ¼ teaspoon cayenne pepper

Salt and freshly ground black pepper

 

1. Preheat oven to 200 Cº (400 Fº).

2. Place potatoes with 2 teaspoons salt in a pan and pour water to cover potatoes up by 5 cm.

3. Place pan on high heat and when the mixture boils, lower heat and let the potatoes simmer for 10 to 15 minutes or till ¾ cooked.  Drain and peel, then set aside till cooled.

4. Cut potatoes into 1½ cm. cubes and place in a bowl.  Add the onion, red pepper cubes, green pepper cubes, and chopped coriander.

5. In another bowl, mix the cream with the milk, crushed garlic, ground coriander, ¾ of the grated cheddar cheese, cumin, cayenne pepper, and seasoning.

6. Pour the cream and milk mixture to the potato mixture and mix well.

7. Place potato mixture in ovenproof 27 x 18 cm pan, cover with aluminum foil and bake for 60 minutes. 

8. Uncover pan sprinkle with the rest of the grated cheddar cheese and bake 2 minutes more or till the cheese melts.

9. Garnish with coriander leaves and serve hot.

To reduce calories:  use light milk instead of cream, and use light.

© 2005 Cooking Courses Marlene Matar