Hot Pepper Jelly Fried Potatoes in Fried Cheese Shell

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This fast, easy and delicious recipe from Chef Harv of Gourmet Central makes the perfect presentation.


  • 2 big potatoes (Yukon gold are best)

  • 2 tablespoons Chef Harv’s Hot Pepper Jelly (or substitute your favorite)

  • 2 tablespoons wine or apple juice

  • Salt, pepper & herbs to taste

  • Olive oil

  • Shredded cheddar cheese


Peel and slice the potatoes. Put olive oil in a pan on medium high heat and add the potatoes and seasonings. Brown to your liking. When the potatoes are done, mix Pepper Jelly and wine (or apple juice) together and add to the pan and glaze on the potatoes. This should take about 3 minutes.

To make the fried cheese shell, heat a small non-stick pan on medium high. Add enough shredded cheddar just to cover the bottom of the pan. When the cheese moves freely in the pan, flip it over to cook the other side (lightly brown on both sides). On a cutting board, turn a small bowl upside down. Place the melted cheese on top of the bowl, and pat down with several layers of paper towels (this cheese is really hot!). Remove the paper towel and wait a few moments for the cheese to cool. Remove from the bowl and turn upright. Fill your crisp Fried Cheese Shell with your Hot Pepper Jelly Potatoes for the perfect presentation.


Roasted Garlic and Chipotle Mashed Potatoes

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These potatoes are very high in flavor and lower in fat than the traditional ones. I sometimes leave the skins on the potatoes for extra taste.


  • 4 to 6 garlic cloves, unpeeled
  • 1 teaspoon olive oil
  • 2 chipotles en adobo
  • 2 large Idaho potatoes, peeled and cubed
  • 2 tablespoons butter
  • ½ cup low-fat milk
  • 1/4 cup plain yogurt
  • Salt and freshly ground black pepper to taste
  • Garnish: Freshly ground Parmesan cheese


Preheat the oven to 350°F.

Rub the garlic with the oil and wrap in a piece of aluminum foil. Roast in the oven for 30 minutes or until soft. Cool and squeeze the cloves out of the skins, then mince.

Place the chiles with a little of the adobo sauce in a blender or food processor and puree until they are smooth.

In a saucepan, cover the potatoes with cold water and bring to a boil. Reduce the heat slightly and cook for 30 minutes until they are tender. Drain the potatoes well.

Place the potatoes in a large mixing bowl along with garlic, butter, milk, and yogurt. Beat until smooth and creamy, adding more yogurt or milk if necessary. Gently stir in the chile and season with the salt and pepper.

Garnish with the cheese and serve.

Diced Potatoes with Chiltepins

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This recipe is extremely hot and very typical of Sonora, where people make salsa casera with 2 to 3 cups of chiltepins! Serve this with a mild fish or poultry entree. Feel free to reduce the amount of chiltepins, or to substitute 3 tablespoons chipotle powder for a milder, smokier flavor..


  • 3 tablespoons butter

  • 3 tablespoons olive oil

  • 2 pounds potatoes, peeled and cut into a 1/2 inch dice

  • 5 cloves garlic

  • 1/4 cup chiltepín chiles, or subsitute piquins

  • 1 cup water

  • 1/2 teaspoon salt


Heat the butter and olive oil in a large saute skillet and add the diced potatoes. Toss and turn the potatoes with a spatula for 1 minute. Reduce the heat to a simmer, add 3 tablespoons of water, and cook the potatoes at a low heat while you are making the chile sauce.

Place the garlic, peppers, water, and salt in a blender and puree thoroughly. Pour this mixture over the potatoes and simmer for 10 to 15 minutes, or until the potatoes are tender.

Potatoes with Red Chile

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Although the word “colorado” here refers to the red color of the chile rather than the state of the same name, this dish is commonly prepared there–and all over the Southwest. Serve these red chile potatoes in place of hash browned potatoes for a terrific Southwestern breakfast.


  • 2 tablespoons butter or margarine

  • 1/2 cup chopped onions

  • 1 clove garlic minced

  • 2 tablespoons crushed red New Mexican chile, including the seeds

  • 2 large potatoes, peeled and diced

  • 1 tablespoon grated Parmesan cheese


Saute the onions and garlic in the butter until soft, then add the chile. Toss the potatoes in the mixture.

Place the potatoes on a shallow baking pan with a little water and bake in a 350 degree F. oven until the potatoes are done, about 45 minutes.

Sprinkle the cheese over the top of the potatoes and serve.

Paprikash Potatoes

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The addition of sour cream to the sauce in this potato dish is typically Hungarian. It is a hearty side dish that goes well with roast pork and sauerkraut.


  • 1 large onion, sliced into rings

  • 3 cloves garlic, minced

  • 2 tablespoons bacon drippings or oil

  • 3 tablespoons hot Hungarian paprika

  • 2 teaspoons ground cayenne

  • 1 small bell pepper, stems and seeds removed, diced

  • 1/2 teaspoon caraway seeds

  • 2 large potatoes, peeled and sliced

  • 1 cup white wine

  • Freshly ground black pepper

  • 1 cup sour cream


In a large, shallow pan, saute the onion and garlic in the bacon drippings until soft. Add the paprika, cayenne, bell pepper, and caraway seeds and saute for an additional 1 to 2 minutes.

Add the potatoes, wine, and black pepper. Simmer, covered, for 20 minutes or until the potatoes are done. Add water as necessary but maintain a thick consistency.

Stir in the sour cream and simmer until heated through.