Recipe and photo courtesy of The Idaho® Potato Commission
Makes 10 to 12 servings
3 lbs. Yukon Gold Idaho® Potatoes (cut into 2-inch pieces)
1 T. olive oil
1 c. roasted corn kernels
1 bunch green onion (thinly sliced)
2 cloves garlic
1½ c. cilantro leaves
1 pasilla chile (stem and seeds removed)
1 c. sour cream
¼ pepitas
½ c. crumbled cotija cheese
Salt and pepper
Preheat oven to 400° F.
Wash and dry potatoes, then cut them into 2-inch cubes. Place in a large bowl and drizzle olive oil over potato cubes. Mix to coat all potatoes. Sprinkle with salt and pepper to taste. Remove potato cubes from bowl and place on a baking sheet. Bake potatoes for 40 minutes, turning at the halfway mark (20 minutes in). Remove from oven and allow to cool for 10 minutes.
Place potatoes back in a bowl and mix in corn kernels and green onion. Set to the side.
Add garlic cloves, cilantro, pasilla chile, and sour cream to a blender. Blend until the mixture becomes smooth.
Place potato mixture on a serving plate, then pour sour cream/cilantro mixture over the top. Sprinkle pepitas, and cotija over the sauce. Salt and pepper to taste. Serve warm.