Creamy Mozzarella & Cilantro Potatoes
with Cumin-Spiced Tomato Sauce & Scallions
- Milk
These aren't your average spuds—they're fork-tender potato quarters swimming in a cumin-kissed tomato cream sauce that's pure comfort food poetry! Fresh cilantro and melted mozzarella create a flavor fusion that'll make your taste buds do a happy dance, while scallion whites add the perfect crispy finale. It's like your favorite loaded potato met a cozy Italian trattoria and they lived deliciously ever after. Skip this creamy dream, and you're missing potato perfection!
Ingredients
1 unit
Veggie Stock Concentrate
12 ounce
Red Potatoes
1 teaspoon
Cumin
4 ounce
Cream Sauce Base
(Contains: Milk)
½ cup
Mozzarella Cheese
(Contains: Milk)
2 unit
Tomato
2 unit
Scallions
1 teaspoon
Garlic Powder
¼ ounce
Cilantro
Not included in your delivery
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
-
Wash and dry produce.
-
Quarter potatoes. Trim and thinly slice scallions, separating whites from greens. Finely dice tomatoes. Roughly chop cilantro.
-
In a large pot, add potatoes and enough salted water to cover by 2 inches. Bring to a boil over high heat and cook until potatoes are fork tender, 15-20 minutes. Drain potatoes.
-
While potatoes boil, heat a large drizzle of oil in a large pan over medium-high heat. Add scallion greens and cook, stirring frequently, until fragrant, 1-2 minutes.
-
Add tomatoes, salt, and pepper; cook, stirring occasionally, until tomatoes begin to soften and break down, 3-5 minutes.
-
Add garlic powder and cumin; cook, stirring constantly, until fragrant and combined, 30-60 seconds.
- To pan with tomatoes, add cream sauce base, stock concentrate, cilantro, and half the mozzarella. Cook, stirring occasionally, until cheese is melted and sauce has thickened slightly, 2-3 minutes. Season with salt and pepper.
- Add potatoes to pan with sauce and toss to combine.
-
Divide potatoes between plates and top with remaining mozzarella and scallion whites. Serve.
