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Wednesday, March 23, 2011

Jalapeño Potatoes

My friend Maritza served this potato dish to us in Costa Rica and we were absolutely amazed at how the Jalapeños enhance the flavor the potatoes. They are so tasty.... Yum Yum!

2 pounds of potatoes
1 large onion
1 5.5 ounce can of pickled "Malher* Chilies Jalapeño" halves in brine
2 teaspoons seasoning salt
2 tablespoons olive oil
1/2 cup grated Romano or Parmesan cheese

Wash potatoes and cut up into 1 to 2 inch chunks. Slice onion into 1/2 inch slices and then quarter each slice. Toss potatoes and onions with seasoning salt in olive oil and place in a baking dish. Pour the brine from the Jalapeño over the potatoes and onions. Remove any stems on the Jalapeño halves and slice each half in thin strips lengthwise and toss them with the potatoes & onions. Cover and bake at 350 for 30 minutes. Remove cover, top with cheese and return it to the oven for another 15 minutes or until the potatoes are done and cheese is toasted. Serve

* The Malher brand of Jalapeño chili peppers are found everywhere in Costa Rica, but they are hard to find in the States. These peppers are milder Jalapeños than what you'll find in most of the grocery stores Stateside. This particular brand will enhance the flavor of any food and not over power it. If you can't find the Malher brand, you will need to adjust the amount of brine and Jalapeños to suit your taste.

Originally posted 3/23/08

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