Monday, March 7, 2011

One Potato, Two Potato, Three Potato...Potachos!

Potato nachos, or Potachos as I like to call them, is a little dish I whipped up this weekend for a potluck party.  This was a last minute potluck so I didn't have any idea of what I was going to bring but I figured 1.) it had to be easy to make and 2.) it had to be something the masses would enjoy.  Potatoes are my go-to when it comes to making a large amount of something that EVERYONE will like.  My Potachos are very simple and go like this:

10 small red potatoes (you can swap out for whatever potatoes you may have on had)
2 tbsp olive oil
1 can of diced tomatoes (or fresh tomatoes, about 2 large tomatoes)
1 tbsp onion flakes (I was in a hurry, but you can use fresh onion as well about a quarter of one)
1 tbsp garlic powder (like I said I was in a hurry, but you can use fresh garlic about 2 cloves)
2 tbsp chili powder
1 tbsp cayenne
1/2 tbsp cumin
salt and pepper to taste
shredded cheese (whatever kind you prefer, and the amount is up to you)

Cut potatoes into small 1 inch pieces and toss in a large bowl with 1 tbsp of the olive oil and all of the seasonings, mix until thoroughly coated.  Heat over medium heat a large skillet with the remaining tbsp of olive oil and add potatoes.  Leave potatoes untouched for about 4 minutes and then mix and flip pieces, continue doing so until the sides of the potatoes are golden.  Add in the tomatoes and cover the skillet, let cook for another 10 minutes on low heat.  The potatoes should be fork tender and golden when done.  Top the potatoes off with shredded cheese and any other toppings you like.  I made a quick guacamole for mine, salsa and sour cream would make ultimate Potachos!