Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC and Ace Hardware Grill Expert
Serves 4 people | Prep Time: 5 Minutes | Cook Time: 10 Minutes
Ingredients
- 4 tbsp oil, canola / olive blend
- 8 ea Yukon gold potatoes, whole, cooked, chilled and cut into planks
- 2 tbsp 5280 Culinary Rub Bayou Dust or season to taste
- 1/2 cup rojo sauce or red enchilada sauce
- 1/2 cup verde sauce or green enchilada sauce
- ½ cup Mexican crema
- ½ cup Cotija cheese, crumbled
- ¼ cup green onions, sliced
Directions
Prep Directions:
- Follow all prep instructions in the prep notes
- To cook potatoes, boil in lightly salted water for 9-11 minutes or until fork tender
- Remove from water, place onto a plate and allow to cool completely in the fridge
Preparation Directions:
- Wash all tools prior to use
- Clean and sanitize all cutting boards and prep surfaces prior to use
- Read all manufacturer’s instructions before using grills, starters, and any cooking tools
- Preheat griddle over medium/high heat for approx. 10 minutes
- Season potatoes lightly with 2 tbsp oil and Bayou Dust
- Place the remaining 2 tbsp oil down in the center of the griddle
- Add the potatoes and cook on both sides for approx. 5 minutes per side
- Once potatoes are fully cooked, remove from the griddle and place onto a platter
- Top with rojo sauce, verde sauce, Mexican crema and Cotija
- Garnish with green onions
- Devour !!!