Southwest Potatoes with cheddar, corn, and patience

I made Mark Bittman’s Southwest Potatoes from September 7th’s New York Times. Excellent! The recipe includes corn kernels, which you brown with chilis in oil, potatoes, which you cube and cook in oil, and then you add them together, along with some black beans and chili powder, and top with cheese.

I’ll be making this again, but I think I’ll use less oil, cut the potatoes just slightly smaller, and add a bit more cheese!

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