Southwest Potatoes
Ingredients
- 5 tablespoons olive oil, or more as needed ⓘ
- 2 tablespoons minced fresh jalapeno, or to taste ⓘ
- 1 to 1 1/2 cups corn kernels, fresh or frozen ⓘ
- Salt ⓘ
- black pepper ⓘ
- 2 pounds new potatoes, peeled and cut into 1-inch chunks ⓘ
- 1/2 to 1 teaspoon chili powder, or to taste ⓘ
- 1 14-ounce can black beans, well drained
- 3/4 to 1 cup grated Cheddar or jack cheese ⓘ
- 1/2 cup chopped fresh cilantro, for garnish ⓘ
Instructions
- Put 1 tablespoon of oil in a large skillet over medium heat.
- When hot, add jalapeno and corn, and sprinkle with salt and pepper; let sit for a moment.
- When corn begins to brown, shake pan to distribute for even browning.
- Remove corn.
- Add remaining oil to pan.
- When hot, add potatoes.
- Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes.
- Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often.
- Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching.
- When potatoes are tender and golden, add chili powder, corn and beans.
- Turn on broiler.
- Place rack about 4 inches below.
- Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes.
- Garnish with cilantro.
Nutrition & Diet Analysis (per serving)
599
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).