Cast-Iron Home Fries with Roasted Green Chiles, Cilantro, Green Onions, Radicchio, and Creamy Garlic Dressing
If you have roughly 1 hour and 20 minutes to spend in the kitchen, Cast-Iron Home Fries with Roasted Green Chiles, Cilantro, Green Onions, Radicchio, and Creamy Garlic Dressing might be an amazing gluten free, dairy free, lacto ovo vegetarian, and whole 30 recipe to try. This recipe serves 4. One portion of this dish contains roughly 9g of protein, 36g of fat, and a total of 614 calories. For $1.88 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. It works well as a side dish. 423 people have tried and liked this recipe. If you have russet potatoes, white wine vinegar, poblano chiles, and a few other ingredients on hand, you can make it. This recipe is typical of American cuisine. It is brought to you by Foodnetwork. Overall, this recipe earns an outstanding spoonacular score of 90%. Similar recipes are Green Bean and Radicchio Salad with Roasted Beets and Balsamic Red Onions, Garlic Rice with Green Onions and Cilantro, and Green Beans with Eggs, Chiles and Cilantro.
Servings: 4
Preparation duration: 35 minutes
Cooking duration: 45 minutes
Ingredients:
Canola oil
1 heaping tablespoon Dijon mustard
1/4 cup fresh cilantro leaves, chopped
3 cloves garlic, smashed and chopped to a paste
3 green onions, green and pale green parts thinly sliced
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
2 poblano chiles, stemmed
1 small head radicchio, halved and thinly sliced
3 pounds russet potatoes, scrubbed
2 tablespoons white wine vinegar.jpg)
Equipment:
whisk
bowl
oven
baking sheet
plastic wrap
cutting board
sauce pan
skewers
knife
frying pan
spatula
Cooking instruction summary:
For the dressing: Whisk together the mayonnaise, vinegar, mustardandgarlicin a bowl and season with salt andblackpepper. Let sit whilethepotatoes boil to allow theflavors to meld. For the salad: Preheat the oven to 375 degrees F.Toss the poblanos with a few tablespoons of canola oil and sprinklewith salt andblackpepper.Put the poblanos on a baking sheet and roast until the skin is blackened on all sides, turning a few times, about 25 minutes. Transfer to a bowl and immediately cover with plastic wrap. Let sit and steam for at least 15 minutes and up to a few hours.Transferto a cutting board and remove the skin and seeds. Thinly slice the poblanos and set aside. While the chiles are roasting, put the potatoes in a large saucepan and cover by 2inches of cold water.Add 2 tablespoons salt to the water and bring to a boil over high heat. Cook until a skewer or paring knife inserted into the center of the potatoes meets no resistance, about 25 minutes (depending on the size of the potatoes).Drain and let cool for at least 5 minutes on a cutting board.Cut the potatoes into 1-inch dice. Heat 3 tablespoons canola oil in a large cast-iron skillet over high heat until the oil begins to shimmer. Add the potatoes in a single layer and cook, pressing firmly with a spatula, until a crust has formed on the bottom. Gently turn them and cook until all sides are golden brown and crisp, adding more oil if needed.Transfer the potatoes to a bowl,and thenadd the chiles,radicchio and dressing and stir gently to combine. Fold in the cilantro and green onions and serve warm or at room temperature.
Step by step:
For the dressing
1. Whisk together the mayonnaise, vinegar, mustardandgarlicin a bowl and season with salt andblackpepper.
2. Let sit whilethepotatoes boil to allow theflavors to meld.
3. For the salad: Preheat the oven to 375 degrees F.Toss the poblanos with a few tablespoons of canola oil and sprinklewith salt andblackpepper.
4. Put the poblanos on a baking sheet and roast until the skin is blackened on all sides, turning a few times, about 25 minutes.
5. Transfer to a bowl and immediately cover with plastic wrap.
6. Let sit and steam for at least 15 minutes and up to a few hours.
7. Transferto a cutting board and remove the skin and seeds. Thinly slice the poblanos and set aside.
8. While the chiles are roasting, put the potatoes in a large saucepan and cover by 2inches of cold water.
9. Add 2 tablespoons salt to the water and bring to a boil over high heat. Cook until a skewer or paring knife inserted into the center of the potatoes meets no resistance, about 25 minutes (depending on the size of the potatoes).
10. Drain and let cool for at least 5 minutes on a cutting board.
11. Cut the potatoes into 1-inch dice.
12. Heat 3 tablespoons canola oil in a large cast-iron skillet over high heat until the oil begins to shimmer.
13. Add the potatoes in a single layer and cook, pressing firmly with a spatula, until a crust has formed on the bottom. Gently turn them and cook until all sides are golden brown and crisp, adding more oil if needed.
14. Transfer the potatoes to a bowl,and thenadd the chiles,radicchio and dressing and stir gently to combine. Fold in the cilantro and green onions and serve warm or at room temperature.
Nutrition Information:
covered percent of daily need
