Provided by Fusions Cuisine
1. Preheat oven to 425 degrees F.
2. Cut potatoes and yams into 1/4 inch dice, coat with olive oil and bake separately in the oven, on baking sheets in single layers for about 1 hour. Stir half way through with a spatula. The potatoes and yams should be golden brown and crisp.
3. Meanwhile, put the mayonnaise, chipotle puree, the juice of the lemon, garlic, salt, and pepper into a food processor and puree until smooth.
4. Dice the peppers into 1/4 inch pieces and chop the scallion into like size, then sauté until slightly soft, but still firm in the middle.
5. Mix the potatoes, yams, peppers, scallion and dressing, and enjoy.
Calories 0cal Carbohydrates 0g Fat 0g Saturated fat 0g
Mono unsaturated fat 0g Protein 0g Cholesterol 0mg Fiber 0g Potassium 0mg
This recipe has been added to the following public cookbooks:
Jens cookbook
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| Rating | Submitted by | Comment Summary |
|---|---|---|
| ★ ★ ★ ★ ★ | gsxerchik11
01/13/09 05:59 PM | WowWow. This dish was amazingly good and so unique! We were eating it for days and were sad when it ran out! |
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Campbell's
Here's an easy, reliable way to ensure a moist and flavorful turkey...simply baste the turkey with chicken stock during roasting. When the turkey is done, use a bit more stock to make a quick and tasty gravy.
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