Potatoes Rio Grande

Boiled potato cubes tossed in a hot skillet with green chiles, garlic, bell pepper, and stewed tomatoes, then blanketed with melted cheddar. This is Tex-Mex comfort food that works as a side dish or a vegetarian main.

The timing is built to overlap. While the potatoes boil for 12 minutes, you’re building the pepper and tomato mixture in the skillet. Bell pepper gets a 5-minute head start on high heat so it chars slightly, then the green chile, garlic, and chives go in for 2 more minutes. Stewed tomatoes finish the base. Reduce the liquid by half before adding the drained potatoes so the dish isn’t soupy.

The potatoes absorb the tomato-chile sauce as they warm through in the skillet. A lid goes on at the end just long enough for the cheese to melt into a gooey layer on top.

Kitchen Tips

• Don’t overcook the potatoes. They should be just fork-tender at 12 minutes. They’ll cook a bit more in the skillet. Mushy potatoes fall apart when stirred.
• Reduce the tomato liquid. This is what makes the difference between a saucy side dish and a watery one. Cook it down by half.
• Stir gently once the potatoes are in. You want cubes, not mashed potatoes.
• Use sharp cheddar. It melts well and has enough flavor to stand up to the chiles and garlic.

Variations

• Breakfast hash: Add a fried egg on top and serve with warm tortillas for a morning meal.
• Spicier version: Use a diced jalapeno instead of the mild green chile.
• Loaded up: Add black beans and corn to make it a more substantial one-skillet dinner.