Papas Veracruz | Idaho Potato Commission

Ingredients

• 3½ cups canola oil
• 16 garlic cloves, peeled
• 1 cup peanuts, roasted and salted
• ¼ cup sesame seeds
• 1 tablespoon dried Mexican oregano
• 6 ounces dried guajillo chiles, stemmed, seeded and snipped
• 1 ounce dried pasilla chiles, stemmed, seeded and snipped
• ½ ounce dried arbol chiles, stemmed, seeded and snipped
• 5 tablespoons apple cider vinegar
• 5 tablespoons granulated white sugar
• 2 tablespoons kosher salt
• 1 tablespoon shallots, finely chopped
• 3 tablespoons white wine vinegar
• 1 cup crème fraîche
• 1 tablespoon chives, finely chopped
• ½ lime, zested
• 1 teaspoon kosher salt
• ½ teaspoon baking soda
• 3 pounds Idaho® Russet potatoes, peeled and cut into 1-inch cubes
• ¼ cup canola oil
• 1 cup Salsa Matcha (see recipe)
• ½ cup Lime Crema (see recipe)
• ¼ cup Cotija cheese, crumbled
• ¼ cup cilantro, chopped
• 1 tablespoon fresh oregano leaves
• 2 tablespoons sesame seeds, toasted