Prep Time 20 min
Cook Time 25 Min
Servings 6
Difficulty Easy

Ingredients

  • 6 medium Yukon Gold potatoes
  • Crisco® Pure Vegetable Oil
  • 1 tbsp. Crisco® Pure Canola Oil
  • 1/4 cup chopped red onion
  • 2 cloves garlic, minced
  • 1 serrano chile pepper, coarsely chopped
  • 1 medium yellow bell pepper
  • 1/2 cup PET® Evaporated Milk
  • 1 (8 oz.) pkg. cream cheese, softened
  • 4 saltine crackers
  • 1/2 tsp. salt, divided
  • Sliced black olives and chopped hard-cooked egg

Directions

  • Step 1

    HEAT 3/4-inch vegetable oil to 275°F in large heavy saucepan over medium-high heat. Rinse cubed potatoes and pat dry with paper towels. Add 1/3 of the potatoes to hot oil and cook until tender but not golden, about 2 minutes. Remove with slotted spoon; drain on paper towels. Repeat with remaining potatoes, cooking in 2 batches. Let potatoes cool while preparing sauce. Reserve oil in saucepan.

  • Step 2

    COOK onion, garlic, serrano pepper and yellow pepper in canola oil in large skillet over medium heat until tender, about 5 minutes. Spoon mixture into blender container or food processor. Add evaporated milk, cream cheese, crackers and 1/4 teaspoon salt. Cover and process until smooth.

  • Step 3

    HEAT reserved oil to 350°F. Cook cooled potatoes in oil in 3 batches until crisp and golden brown, about 5 minutes. Drain on paper towels. Season with remaining 1/4 teaspoon salt. Spoon sauce onto serving plates; top with potatoes. Garnish with olives and hard-cooked egg, if desired.

Serving size
(1/6 of recipe)

  • Calories 460
  • Calories from Fat270g
  • Total Fat 31g
  • Saturated Fat 10g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 50mg
  • Sodium 370mg
  • Potassium 0mg
  • Total Carbohydrates 41g
  • Dietary Fiber 3g
  • Sugars 6g
  • Protein 7g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet