Jeff's Cheesy Crispy Vacation Potatoes 2.0 Recipe

Jeff's Cheesy Crispy Vacation Potatoes 2.0 Recipe | Sunny Anderson

• Difficulty: Intermediate
• Makes / Servings: 6 servings
• Nutrition Facts Per Serving
  Portion Size: 1 of 6 servings
  Calories: 544
  Total Fat: 38 g
  Saturated Fat: 14 g
  Carbs: 34 g
  Dietary Fiber: 7 g
  Sugar: 2 g
  Protein: 20 g
  Cholesterol: 76 mg
  Sodium: 773 mg
• Total Time: 1 hour 35 minutes (includes cooling)
• Active Time: 45 minutes

I find it inspiring when family favorites are remade so many times they evolve into something new. This robust dish was created during a getaway with my friend Jeff it powered our days of biking, shell hunting, and relaxing in hammocks and it's just as comforting at home. I've enriched this version with extra protein; swap in any leftover meats you like or use rotisserie chicken.

Ingredients

For the potatoes:

• 3 russet potatoes, skin on, sliced into 1/8-inch rounds
• Peanut oil or vegetable oil, for frying
• Kosher salt

Pico de Gallo:

• 2 Roma tomatoes, seeded and diced
• 2 scallions, minced
• 1 large garlic clove, rasped or finely grated
• 1 teaspoon fresh lime juice
• 1 teaspoon hot sauce
• 1/8 teaspoon cayenne
• 1/8 teaspoon ground cumin
• Kosher salt and freshly ground black pepper, to taste

Casserole:

• 1 tbsp unsalted butter
• 1 pound Mexican chorizo, browned and drained
• 1/2 cup Cheddar/Monterey Jack cheese, shredded
• 1/2 cup mozzarella cheese, shredded

For garnish:

• 1/4 cup Mexican crema
• 2 tbsp lime juice
• 2 avocados, sliced
• Fresh cilantro, chopped or torn, for serving

Instructions

1. Potatoes: Place potato slices in a bowl of ice-cold water and soak for 30 minutes, stirring occasionally. Drain in a colander and rinse until the water runs clear. Lay the potatoes on a clean towel or paper towels and pat completely dry.
2. Heat 1 inch of oil in a deep skillet or stockpot over medium-high heat. Fry the potato slices in batches, flipping once, until both sides are crispy and golden about 3 minutes per side; they should be crunchy outside yet tender inside. Transfer cooked potatoes to a paper towellined plate and season immediately with salt.
3. Pico de Gallo: In a bowl, combine tomatoes, scallions, grated garlic, lime juice, hot sauce, cayenne, cumin, and a pinch of salt and pepper. Set aside while you assemble the casserole.
4. Casserole: Preheat oven to 375F (190C). Grease the base of a pie plate or an 8-inch square baking pan with butter. For the first layer, arrange half of the potato slices in slightly overlapping circles from the rim toward the center to cover the bottom. Sprinkle half the cooked chorizo over the potatoes, then half the Cheddar/Monterey Jack. Spoon the pico de gallo on top, then add half the mozzarella. Repeat the layers using the remaining ingredients, pressing down gently. Bake 2025 minutes, until the cheese is fully melted and the edges are lightly browned.
5. Whisk together the crema and lime juice. Let the casserole cool slightly, cut into wedges, and serve warm topped with avocado slices, a drizzle of the crema-lime mixture, and a shower of cilantro.