Southwest Potatoes
- Total Time
- 45 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 5tablespoons olive oil, or more as needed
- 2tablespoons minced fresh jalapeño, or to taste
- 1 to 1½cups corn kernels, fresh or frozen
- Salt
- black pepper
- 2pounds new potatoes, peeled and cut into 1-inch chunks
- ½ to 1teaspoon chili powder, or to taste
- 114-ounce can black beans, well drained
- ¾ to 1cup grated Cheddar or jack cheese
- ½cup chopped fresh cilantro, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
385 calories; 18 grams fat; 5 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 46 grams carbohydrates; 9 grams dietary fiber; 3 grams sugars; 13 grams protein; 655 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
- Step 2
Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
- Step 3
Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.
Private Notes
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Cooking Notes
Left Coast Cook
Fine but not awesome. Consider adding onion or scallions, using more cheese, and/or serving with salsa. Make sure to cook over the potatoes over *medium* heat (not medium-high). At the end of Step 2, add salt and pepper to taste and to heat the mixture through before moving it to the baking dish.
A Reader
Another way to shorten the pan time is to microwave the potatoes briefly first. For medium-size new potatoes, try 90 seconds--2 mins on high. It starts to soften them and also slightly dries them, which results in a better crust when they are pan-fried afterwards.
SonomaSMB
For breakfast, lunch or dinner, this is a fun one to play with.
I always add onions, usually red, more heat & pepper jack cheese.
And mixing up the potatoes is nice, too: red, purple, yellow, even sweet potatoes.
Sprinkle a little vinegar on the leftovers and serve it at room temp as a salad on sliced tomatoes.
Olivier Strasser
My old mother did not eat much. I discovered this recipe on NYT/Mark Bittman around 2012 and applied many tricks to vary it [more or less jalapenos, cilantro, an egg apart, and so on]. That was a dish she could eat, and it spared us prepared food like canned ravioli and the like, because it is so adaptable in many ways. I wanted to testifiy here because I am certainly not the only one to try to vary simple dishes for elders - and this one, among others, is perfect for that kind of purpose.
Altoon
I love this recipe, but I much prefer using sweet red peppers to corn. Better flavor, and the red color adds a lot to the presentation.
JenBeee
Nice satisfying breakfast or brunch dish.
NDN
Insane. A keeper for sure. Made as written sans the cheese so skipped the broiler and just warmed the "assembled" dish through right in the pan. Delish. A true winner and I am grateful the recipe was shared. Will serve with eggs for hubby and child, and as-is for me. Love the note to serve leftovers with vinegar. Looking forward to the leftovers as a salad!
Mike Michaud
Made some alterations based on reviewers here and a few of my own: cooked some onions and then added corn and red bell pepper. Great to see the colors. Yes, the potatoes took a while (I used yukon), cooked them with some sliced garlic for flavor. Also, I cooked up some bacon and diced it into bits to add at the last minute before I put in the oven with the cheese. All in all a good meal, but a good bit of work. Thanks to those who said the recipe needed to be tweaked for taste.
Hayden
Add some bacon, onion. serve with tortillas
andrea
Made with sweet potatoes tonight . This is one of our favorites and good leftovers.
NDN
Insane. A keeper for sure. Made as written sans the cheese so skipped the broiler and just warmed the "assembled" dish through right in the pan. Delish. A true winner and I am grateful the recipe was shared. Will serve with eggs for hubby and child, and as-is for me. Love the note to serve leftovers with vinegar. Looking forward to the leftovers as a salad!
Leskap19
Made several times. Added egg on top today. Added half onion and half red pepper. As per comments I microwaved potatoes for three minutes
Altoon
I love this recipe, but I much prefer using sweet red peppers to corn. Better flavor, and the red color adds a lot to the presentation.
JenBeee
Nice satisfying breakfast or brunch dish.
Hayden
Add some bacon, onion. serve with tortillas
TobyCat
Potatoes + black beans are pretty heavy together (for me). Glad I tried it, won't make again.
Leonore
This is now a required part of our taco night dinner (alongside the homemade Sonoran tortillas). I’ve cooked it about ten times so far. I tried multiple ways of cooking the potatoes and have now settled on water-blanching the diced potatoes first earlier in the day.
Leskap19
Made these. Delicious and easy. Leftovers tasty in lunch. Had with soup. added some red pepper flakes. can add many different veggies as leftover
GAD
Cast-iron skillet with cover eliminates need to transfer dishes from stove to broiler. Soy-cotash a good replacement for frozen corn.
Sara
Pretty good. The potatoes took longer to cook so I ended up having to microwave them at the end. Next time I'd add onion.
Olivier Strasser
My old mother did not eat much. I discovered this recipe on NYT/Mark Bittman around 2012 and applied many tricks to vary it [more or less jalapenos, cilantro, an egg apart, and so on]. That was a dish she could eat, and it spared us prepared food like canned ravioli and the like, because it is so adaptable in many ways. I wanted to testifiy here because I am certainly not the only one to try to vary simple dishes for elders - and this one, among others, is perfect for that kind of purpose.
SJH
I regularly make this when my teen son has friends stay overnight. It hearty and flavorful and makes for a happy crowd.
SJH
I made this on a Saturday morning for 3 hungry 17-year-old boys and it was a hit. I meant to add onions and forgot! My potatoes cooked a bit faster than the times listed here. We used a whole jalapeno and it didn't really have much heat.
Altoon
Really delicious. My tip is to cut the potatoes smaller, about 1/2 inch, unless you're using truly new potatoes. I used Carolas, a yellow potato, from my garden, and they worked beautifully.
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