Cast-Iron Home Fries with Roasted Green Chiles, Cilantro, Green Onions, Radicchio, and Creamy Garlic Dressing

Total Time:
1 hr 35 min
Prep:
35 min
Inactive:
20 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • Creamy Garlic Dressing:
  • 1/2 cup mayonnaise
  • 2 tablespoons white wine vinegar
  • 1 heaping tablespoon Dijon mustard
  • 3 cloves garlic, smashed and chopped to a paste
  • Kosher salt and freshly ground black pepper
  • Salad:
  • 2 poblano chiles, stemmed
  • Canola oil
  • Kosher salt and freshly ground black pepper
  • 3 pounds russet potatoes, scrubbed
  • 1 small head radicchio, halved and thinly sliced
  • 1/4 cup fresh cilantro leaves, chopped
  • 3 green onions, green and pale green parts thinly sliced
Directions
  • For the dressing: Whisk together the mayonnaise, vinegar, mustard, garlic in a bowl and season with salt and pepper. Let sit while potatoes boil to allow the flavors to meld.

  • For the salad: Preheat the oven to 375 degrees F. Toss the poblanos with a few tablespoons of canola oil and sprinkle with salt and pepper. Put the poblanos on a baking sheet and roast until the skin is blackened on all sides, turning a few times, about 25 minutes. Transfer to a bowl and immediately cover with plastic wrap. Let sit and steam for at least 15 minutes and up to a few hours. Transfer to a cutting board and remove the skin and seeds. Thinly slice the poblanos and set aside.

  • While the chiles are roasting, put the potatoes in a large saucepan and cover by 2inches of cold water. Add 2 tablespoons salt to the water and bring to a boil over

  • high heat. Cook until a skewer or paring knife inserted into the center of the potatoes meets no resistance, about 25 minutes (depending on the size of the

  • potatoes). Drain and let cool for at least 5 minutes on a cutting board. Cut the potatoes into 1-inch dice.

  • Heat 3 tablespoons canola oil in a large cast-iron skillet over high heat until the oil begins to shimmer. Add the potatoes in a single layer and cook, pressing firmly with a spatula, until a crust has formed on the bottom. Gently turn them and cook until all sides are golden brown and crisp, adding more oil if needed. Transfer the potatoes to a bowl, add the chiles, radicchio and dressing and stir gently to combine. Fold in the cilantro and green onions and serve warm or at room temperature.


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