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5 from 1 vote

Yukon Gold Potatoes, Roasted Green Chiles and Heber Valley Halloumi

Ingredients

  • 3 Hatch green chiles
  • 1 pound Yukon Gold potatoes , peeled and cut into ½-inch chunk
  • 2 tablespoons safflower or other “high heat” vegetable oil
  • 1 tablespoon unsalted butter
  • About ¾ teaspoon Real Salt , to taste
  • About ¾ teaspoon New Mexican green chile powder , to taste
  • 3 to 4 ounces halloumi or Juustoleipa cheese

Instructions

  • Prepare the green chiles:
  • Roast the chiles on high heat, over an open flame on your stovetop, in your broiler, or on your grill.
  • Cook the peppers, turning often, until they are blistered and blackened on all surfaces, about 3 to 5 minutes for each exposed surface.
  • Place in a closed plastic baggie or in a casserole dish with a fairly tight lid and let them cool. Cooling will create steam and help the charred skin release from the chiles.
  • After about 10 minutes, cut off the top of each chile, and peel away the skin. (You might want to discard most of the seeds if you prefer your chiles mild.)
  • Cut the chiles in strips and set aside.
  • Cook the potatoes:
  • Place the potatoes in a steamer basket set in a saucepan with water under the steamer basket. Steam until the potatoes are barely tender, about 10 minutes. Pick the basket up out of the saucepan and dump the potatoes in a clean kitchen towel, so that they lose most of their moisture.
  • Heat a large non-stick skillet over medium high flame. Add the oil and butter.
  • When the butter has melted, add the potatoes and cook, tossing occasionally, until the potatoes are golden on a few sides. Sprinkle to taste with salt and the green chile powder along the way. This will take 15 to 20 minutes.
  • When the potatoes are golden and crispy, push them to the outer edges of the skillet.Add the green chile strips to the open area in the middle. Let them heat through, and then push them to the outside of the skillet as well.
  • Cut the halloumi (or Juustoleipa) cheese in strips about 3/8-inch thick. Place the strips in the middle of the pan and cook until lightly golden on both sides.
  • Serve immediately.