Southwest Potatoes, with Patience

Another recipe off of my Gmail list of NYTimes breakfast foods to try out. I wanted to do something a little different, so I convinced the Robber to let me make these for him this last Sunday---- for lunch. Because of course, we didn't get up in time to make breakfast. We didn't have any chili powder, so I used 1/2 tsp. red pepper and 1/2 tsp. cumin and they turned out very spicy but deliciously so. Still, if you are less of a spicy person, I would say you could omit the spices altogether and it would still be good with the flavors of the corn and beans and browned potatoes and be just fine, or try out the chili powder and see how it goes. I think I'm inclined to stick with the red pepper and cumin because the Robber liked them so much, and I like making things the way the Robber likes them.

Complete recipe from the Minimalist here: http://www.nytimes.com/2010/09/08/dining/08minirex.html

Ingredients:

5 tablespoons olive oil, or more as needed
2 tablespoons minced fresh jalapeño, or to taste (I omitted these)
1 to 1 1/2 cups corn kernels, fresh or frozen
Salt and black pepper
2 pounds new potatoes, peeled and cut into 1-inch chunks (I used red potatoes, unpeeled)
1/2 to 1 teaspoon chili powder, or to taste (I used 1/2 tsp. red pepper plus 1/2 tsp. cumin)
1 14-ounce can black beans, well drained
3/4 to 1 cup grated Cheddar or jack cheese

1/2 cup chopped fresh cilantro, for garnish.

Directions:

1. Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.

2. Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.

3. Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.

Yield: 4 to 6 servings.

Post-edit: Both times I have made this recipe now I have wanted to double the cheese for the topping, but have only grated the additional cheese after putting the cheese on and finding it wanting. Next time I will just go ahead and double the cheese right off the bat.

I also used the chili powder the second time I made these and the result was not at all too spicy but I think just right for people who don't like a mouthful of spiciness, but some flavor.