1. 1. Scrub the potatoes and place in a large pot of boiling, salted water. Boil until tender when pierced with a fork. Drain potatoes and let cool slightly. 2. 2. Finely chop the shallots or onion. Chop the white part and a inch or two of the green part of the scallions into 1/2 inch lengths. Finely chop the rest of the green parts of the scallion and reserve for a garnish. 3. 3. Melt the butter in a large skillet. Saute the 1/2-inch pieces of scallion, the shallots, the cumin, and the chile powder in the butter until soft, about 5 minutes. 4. 4. Add the diced tomatoes and cilantro, and cook until the tomatoes are soft and fragrant. Add the tablespoon of flour and stir briefly. 5. 5. Stir in the cream, anato and cheese, and heat until sauce just comes to a boil and cheese is mostly melted. Remove from heat. 6. 6. Slice potatoes into halves or wedges, and arrange potatoes onto a platter. Pour sauce over potatoes. Garnish with chopped green onion. ---------------------------------------------------------------------------
Nutrition
Ingredients
