Chili-Topped Fried Idaho® Potatoes

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Chili-Topped Fried Idaho® Potatoes Download Hi-Res Image »
Yield: 4 servings
Calories: 495


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Nutrition Facts
 
Makes: 4 servings
 
Amount per serving
Calories 495
Total Fat 22 g
Cholesterol 53 mg
Sodium 819 mg
Total Carbohydrate 52 g
Protein 24 g
Hearty and heart-healthy, these chili-topped fries are easily prepared with pantry staples.

Ingredients

For the chili
  • 8 oz. 90% lean ground beef
  • 1 large onion, chopped
  • 2 teaspoons minced garlic
  • 1 8-oz. can tomato sauce
  • 1 tablespoon cider vinegar
  • 1 – 2 tablespoons chili powder (to taste)
  • 1 15-oz. can red kidney beans, drained
  • ¼ teaspoon salt
For the potatoes
  • ½ of 26-oz. package frozen shoestring Idaho® potatoes
  • 2 tablespoons olive oil
Garnish suggestions
  • 2 green onions, chopped
  • 1 jalapeno pepper, seeded and minced
  • 1 cup canned baby corn
  • 1 small red pepper, chopped

Directions

  1. Prepare the chili. (Chili can be made ahead of time and refrigerated; reheat before serving.) Over medium-high heat, in a medium stock pot, cook the beef, onion and garlic for 5 minutes, or until meat is no longer pink. Add remaining ingredients and simmer 5 more minutes.
  2. Prepare the potatoes. Over medium-high heat, in a large non-stick skillet, heat olive oil until hot. Carefully add the frozen potatoes. Cook potatoes, stirring and lifting the bottom ones so they all cook evenly, for 10 minutes.
  3. Reduce the heat to medium-low. Oil the bottom of a large Dutch oven or soup pot; place the pot on top of the potatoes to weight them down (place something in the pot to serve as a weight–a brick or two works well). Cook potatoes, weighted, for another 4 minutes.
  4. Remove brick and soup pot; invert potatoes onto a serving platter. Top potatoes with the hot chili. Garnish with your choice of chopped green onions, minced jalapeno, baby corn and chopped red pepper.