(from "Papas/Batatas/Patatas/Potatoes" by Anne Meadows in Americas, May, 1990)
8 yellow or new potatoes
1 tablespoon lard
1 tablespoon butter
1 medium onion, finely chopped
4 scallions, cut into 1-inch lengths
2 or 3 habanero chilies, seeded and minced (optional)
3 large tomatoes peeled, seeded, and chopped (or 2 cups canned Italian plum tomatoes)
2/3 cup heavy cream
pinch of ground cumin (optional)
1/4 teaspoon dried oregano (optional)
1 teaspoon minced cilantro (fresh coriander) (optional)
salt and pepper, to taste
1 cup crumbled queso blanco (or grated Munster cheese)
Boil the potatoes until they are tender. Drain well and peel just before serving. Slice them or leave whole. Melt the butter and lard in a heavy frying pan. Add the scallions and onion and cook over medium heat, stirring frequently, until the onions are transparent. Add the chilies and the tomatoes and continue cooking, stirring frequently, for 5 minutes. Stir in the cream, cumin, oregano, cilantro, slat and pepper. Stirring constantly, add the cheese. As soon as the cheese begins to melt, pour the sauce over the potatoes and serve immediately.
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