How to make it

  • Preheat oven to 475.
  • In a ziplock bag, mix garlic powder and cumin together; add the cubed potatoes, seal the ziplock and toss it all together until potatoes are coated evenly.
  • In a large heavy skillet, over medium heat melt the oil and butter together.
  • Add the seasoned potatoes and cook, stirring frequently, until they're a nice golden brown, about 10 minutes; cover and cook an additional 10 minutes or until potatoes are tender, then season to taste with salt and pepper.
  • Transfer the sauted potatoes to a nonstick baking sheet and bake at 475 degrees for 10 minutes, stirring occasionally, until potatoes are nice and crisp.
  • When potatoes are almost done baking, place the cubed velveeta, salsa and tabasco in a microwave safe bowl and microwave for 1 minute; stir and microwave another minute; stir again and microwave for 1 more minute, then stir until smooth.
  • For each serving, place some potatoes in a bowl, then pour over 1/4 of the melted velveeta cheese sauce, top with some sour cream, then sprinkle with chopped green onion.

Reviews & Comments 4

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    " It was excellent "
    chefmeow ate it and said...
    Yum, love these things. Glad to have the recipe. You have my 5.
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    " It was excellent "
    ozsmom ate it and said...
    Oh yeah baby! 5 forks!!
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    " It was excellent "
    cuzpat ate it and said...
    YUM YUM!!
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    " It was excellent "
    pleclare ate it and said...
    Yum and so lo-cal!
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