Recipe courtesy of Sunny Anderson
Jeff's Cheesy Crispy Vacation Potatoes 2.0
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- Level: Intermediate
- Total: 1 hr 35 min (includes cooling time)
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 544
- Total Fat
- 38 g
- Saturated Fat
- 14 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 7 g
- Sugar
- 2 g
- Protein
- 20 g
- Cholesterol
- 76 mg
- Sodium
- 773 mg
I love the idea of recipes that repeat so much at home over the years, that they have grown into newer versions of themselves. This is a hearty dish any time of day that I first made on vacation with my close friend, Jeff. It fueled bike rides, shell hunting and hammock time on vacation, but it’s ripe and ready as a meal at home. This time around I punch it up with some extra protein. Feel free to add any you have hanging around; rotisserie chicken would also be nice!
- Level: Intermediate
- Total: 1 hr 35 min (includes cooling time)
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 544
- Total Fat
- 38 g
- Saturated Fat
- 14 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 7 g
- Sugar
- 2 g
- Protein
- 20 g
- Cholesterol
- 76 mg
- Sodium
- 773 mg
Ingredients
Potatoes:
Pico de Gallo:
Casserole:
Garnish:
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Directions
- For the potatoes: Cover the potato slices in ice-cold water in a large bowl and let soak for 30 minutes, stirring a bit. Transfer the potatoes to a colander and rinse until the water runs clear. Pour the potato slices onto a clean kitchen towel or several layered paper towels and dry as much as possible.
- In a large pan with straight sides or a stockpot on medium-high heat, add enough oil to fill to 1 inch deep. In batches, fry the potato slices, flipping halfway through, until golden and crisp, stiff and crispy on the outside but fleshy inside, about 3 minutes on each side. Taste one: cook's treat! Remove each batch to a paper towel-lined plate and immediately season with a sprinkle of salt.
- For the pico de gallo: In a small bowl, toss the tomatoes, scallions, garlic, lime juice, hot sauce, cayenne, cumin and a pinch of salt and pepper. Set aside.
- For the casserole: Preheat the oven to 375 degrees F.
- Butter the bottom of a pie pan or 8-inch square baking pan. Using half the potatoes, layer the slices in a circular pattern beginning on the outside of the pan and moving towards the center, with the slices slightly overlapping. Make sure to cover the entire bottom this way. Evenly sprinkle half the chorizo, then half the Cheddar/Jack blend over the top. On top of the cheese, sprinkle the pico de gallo, then add an even sprinkle of half the mozzarella. Repeat the layers one more time, starting with the potatoes and ending with the mozzarella. Press down gently. Place in the oven and bake until the cheese is melted and golden on the edges, 20 to 25 minutes.
- In a small bowl, mix the crema and the lime juice. Allow the casserole to cool a bit before serving. Cut into slices and serve warm, topped with some avocado slices, a drizzle of the crema mix and a sprinkle of cilantro.
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