- 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
1. Preheat oven to 425ºF. Combine oil, ancho chili powder, cumin, garlic and 1 tablespoon of the lime zest. Set aside.
2. Set up two wooden kitchen spoons parallel to each other about two inches apart on a non-slip cutting board mat (or use a wet towel to anchor your board). Using a large kitchen knife, make slices in the potato about 1/4-inch apart, using the spoons to keep the knife from sliding all the way through the potato. Repeat with all the potatoes.
3. Brush the potatoes with oil (saving at least half of the oil), place on a foil-lined baking sheet or oven-safe pan and sprinkle with salt and pepper. (We like to use a large cast iron skillet with large, course rock salt on the bottom to nestle the potatoes in for a great presentation).
4. Place potatoes in the oven and bake for 30 minutes. Remove and brush with more oil, using a paring knife to open up the slices and get the oil down into the crevices. Put the potatoes back in the oven and cook for another 30-45 minutes or until cooked through.
4. Remove potatoes from the oven and drizzle with crema, then top with cotija and cilantro. Squeeze lime juice over them and serve! Try to get the toppings into the cracks. And don’t forget the hot sauce or your street cred will be shot.