Chili-Topped Fried IdahoŽ Potatoes
Courtesy of Idaho Potato Commission
Servings: 4
Prep Time: 15 Min.
Cook Time: 30 Min.
Prep Time: 15 Min.
Cook Time: 30 Min.
What you need:
For the Chili:
* 8 oz. 90% lean ground beef
* 1 large onion, chopped
* 2 tsp. minced garlic
* 1 (8 oz.) can tomato sauce
* 1 Tbsp. cider vinegar
* 1-2 Tbsp. chili powder (to taste)
* 1 (15 oz.) can red kidney beans, drained
* 1/4 tsp. salt
For the Potatoes:
* 1/2 of 26-oz. pkg. frozen shoestring IdahoŽ potatoes
* 2 Tbsp. olive oil
Garnish Suggestions:
* 2 green onions, chopped
* 1 jalapeno pepper, seeded and minced
* 1 c. canned baby corn
* 1 small red pepper, chopped
* 8 oz. 90% lean ground beef
* 1 large onion, chopped
* 2 tsp. minced garlic
* 1 (8 oz.) can tomato sauce
* 1 Tbsp. cider vinegar
* 1-2 Tbsp. chili powder (to taste)
* 1 (15 oz.) can red kidney beans, drained
* 1/4 tsp. salt
For the Potatoes:
* 1/2 of 26-oz. pkg. frozen shoestring IdahoŽ potatoes
* 2 Tbsp. olive oil
Garnish Suggestions:
* 2 green onions, chopped
* 1 jalapeno pepper, seeded and minced
* 1 c. canned baby corn
* 1 small red pepper, chopped
What to do:
1. Prepare the chili. (Chili can be made ahead of time and refrigerated; reheat before serving.) Over medium-high heat, in a medium stock pot, cook the beef, onion and garlic for 5 min., or until meat is no longer pink. Add remaining ingredients and simmer 5 more minutes.
2. Prepare the potatoes. Over medium-high heat, in a large non-stick skillet, heat olive oil until hot. Carefully add the frozen potatoes. Cook potatoes, stirring and lifting the bottom ones so they all cook evenly, for 10 min.
3. Reduce the heat to medium-low. Oil the bottom of a large Dutch oven or soup pot; place the pot on top of the potatoes to weight them down (place something in the pot to serve as a weight--a brick or two works well). Cook potatoes, weighted, for another 4 min.
4. Remove brick and soup pot; invert potatoes onto a serving platter. Top potatoes with the hot chili. Garnish with your choice of chopped green onions, minced jalapeno, baby corn and chopped red pepper.
* Recipe courtesy of Idaho Potato Commission.
2. Prepare the potatoes. Over medium-high heat, in a large non-stick skillet, heat olive oil until hot. Carefully add the frozen potatoes. Cook potatoes, stirring and lifting the bottom ones so they all cook evenly, for 10 min.
3. Reduce the heat to medium-low. Oil the bottom of a large Dutch oven or soup pot; place the pot on top of the potatoes to weight them down (place something in the pot to serve as a weight--a brick or two works well). Cook potatoes, weighted, for another 4 min.
4. Remove brick and soup pot; invert potatoes onto a serving platter. Top potatoes with the hot chili. Garnish with your choice of chopped green onions, minced jalapeno, baby corn and chopped red pepper.
* Recipe courtesy of Idaho Potato Commission.
Nutritional information:
Calories: 495; Total Fat: 22g; Cholesterol: 53mg; Total Carbs: 52g; Protein: 24g; Sodium: 819mg;