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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut the potatoes in half lengthwise and drop them into a saucepan of cold water (the potatoes should be completely covered with the water. Add 1 teaspoons salt to the water. Place the pan over high heat and bring to a boil. Partially cover the pot, reduce the heat and simmer for 8 minutes. Drain the potatoes. | 2. When the potatoes are cool enough to handle, cut them into 1/2-inch slices. Stack the slices and cut into 1-inch cubes. | 3. Heat a large, heavy skillet over medium heat. Add 2 tablespoons of the olive oil to the skillet and when hot, add the potato cubes, spreading them out in a single layer. Cook over medium heat without turning for at least 10 to 12 minutes. When the potatoes are brown and crusty, turn them using a wide spatula. Continue cooking the potatoes until the second side is also brown and nicely crusty. | 4. Meanwhile, heat the remaining 1 tablespoon olive oil in another skillet. Add the chili strips, onion and bell pepper, and sauté for 8 minutes, just until the vegetables have softened. Add the cream and remove from heat. This step completes the rajas. | 5. When the potatoes are ready, stir in the rajas. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
russet potato	3	pounds	peeled	1075.0152	245.8927	29.1207	1.0886
kosher salt				-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
poblano chile	4		charred peeled seeded cut	-	-	-	-
onion	1		cut chopped	64.0	14.944	1.76	0.16
red bell pepper	1/2	cup	diced	-	-	-	-
heavy cream	1/3	cup		136.0	1.0959999999999999	1.136	14.432
pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.