Mexican Hasselback Potatoes Recipe
Ryan Fey, of "Grill Dads" fame, shares his recipe for Mexican hasselback potatoes with crema, lime, cotija and cilantro.
Ingredients
- 4 pounds russet potatoes (cleaned and scrubbed)
- 1 cup Mexican crema
- 1/2 cup chopped cilantro (leaves and stems)
- 1 cup cotija cheese (crumbled)
- 1 lime (zested then cut into eight wedges)
- 1/2 cup olive oil
- 1 tablespoon ancho chili powder
- 2 teaspoons cumin
- 2 cloves garlic, minced
- Salt and pepper to taste
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