It is possible that some of you may have never heard those two words put together in such a way, but let me assure you that these are akin to a religion in San Diego. Finding the real deal can be difficult, but the search is well worth the reward!
For the potatoes:
6-8 medium potatoes (I prefer red skin or Yukon Gold. NO RUSSETS!)
3-4 Tbsp oil: Canola or corn are good due to their high smoke points.
1 tsp rosemary
1 tsp Thyme
1 tsp Savory
Salt
¼ cup Greek yogurt
Toppings:
1 Can refried beans (whichever you like)
Hot sauce (which ever you like)
1 tomato
6-8 flour tortillas
Cheese (jack, pepper jack, queso fresco, queso blanco, or a Mexican blend)
Directions:
Begin by making your Mexican white sauce early - an hour before is OK, the night before is better. Also, I like to add a little crushed red pepper to the recipe above.
Chop the potatoes into bite sized pieces; put them in a large pot with enough water to cover them by 1”; add a healthy amount of salt (think pasta water here) and bring to a boil. Allow to cook for until the potatoes are fork tender. Drain the potatoes and heat your oil.
When the oil is hot (but not smoking) add 2/3 of the cooked potatoes to the oil. Toss once and add your rosemary, thyme and savory. Toss again and allow to cook for an additional 10-15 minutes, tossing occasionally. The potatoes should develop a crispy brown skin.
Mash the remaining 1/3 of the potatoes while still hot and add the Greek yogurt. You can add pepper here if you want, but I like them just like this. You don’t want to overdo it on the spices with the massed potatoes because the pan fried potatoes are going to be very flavorful. These are more just about the hint of tartness (from the Greek yogurt) and texture.
Dice your tomato, heat your tortillas, and serve.
Great first post!!! They look lovely =)
ReplyDelete