So, this was supposed to be something different. I was actually going to follow a Food Network magazine and make au gratin potatoes light with a creamy cheese and poblano sauce. After working all day and grocery shopping I was like “nope, going to alter to my liking.” I’m actually glad that I did, though, because this is fantastic. I will warn you – this is not a healthy dish!!! It has a ton of oil and the boys make me crank out the salt in the potatoes – you can adjust that accordingly, though, and control the saturated fat in your dish. I hope you like!
Ingredients for home Fries:
4 tbsp oil
2 lbs of potatoes, diced (I had to take the skins off to appease picky college boys but I prefer to leave them on)
1 medium onion, diced
1 clove of garlic, minced
salt and pepper to taste
Ingredients for Sauce:
2 tbsp oil
1 small or 1/2 medium poblano pepper, seeded and diced into small pieces.
1 clove minced garlic
1 tbsp thyme leaves
1/2 stick butter
4 tbsp flour
1 1/2 c. water
1 c. half & half
1/2 c. parmesan cheese, shredded finely
salt and pepper to taste
Ok, this is simple easy peasy. First, start the potatoes. In a giant skillet heat some oil on medium high, and when it’s nice and screamin’ hot, put your onions and garlic in.
After that, I let it cook for about 3-4 minutes, until they’re close to being done. Then I add the potatoes, cook on medium high about five minutes. After that, I pat it down into the bottom of the pan, and reduce heat to medium. I let it sit for about five minutes, stir it up, pat it down again, and let it sit five minutes more. Then once more, and five more minutes.
While this is going on, it’s sauce time. Heat 2 tbsp of oil over medium high heat in a saucepan, and then add the peppers and garlic. Cook for about four minutes, letting the pepper get soft.
Reduce the heat to medium, and melt in the butter. Stir in thyme and the salt and pepper. Add flour and stir well, coating and cooking into a roux. Once it’s all done, whisk in the water and continue whisking until all the lumps are gone and you’re left with a smooth gravy-like texture. Stir in the half & half, whisking to mix, then raise the heat to medium high and bring to a boil. Once it starts boiling remove from heat and stir in the cheese, adding additional salt and pepper if you like. If it’s too thick and isn’t like a creamy sauce, whisk in a little water or chicken broth to thin it up a little bit – but make sure you only whisk in a little at a time.
Now, back to the fries. After the third five-minute rotation on medium, crank the heat up to high and cook for about five more minutes, stirring constantly. Then you serve the fries with the sauce on top. I actually made grilled cheese with waffles instead of bread and bacon and cheddar inside to go with these. They were pretty darn good.
Like I said, this is definitely not -healthy- but it is delicious and most awesome comfort food. Not only that, but it’s way easy!