Colorado Street Spuds

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:

1. Follow all prep instructions in the prep notes
2. To cook potatoes, boil in lightly salted water for 9-11 minutes or until fork tender
3. Remove from water, place onto a plate and allow to cool completely in the fridge

Preparation Directions:

1. Wash all tools prior to use
2. Clean and sanitize all cutting boards and prep surfaces prior to use
3. Read all manufacturer’s instructions before using grills, starters, and any cooking tools
4. Preheat griddle over medium/high heat for approx. 10 minutes
5. Season potatoes lightly with 2 tbsp oil and Bayou Dust
6. Place the remaining 2 tbsp oil down in the center of the griddle
7. Add the potatoes and cook on both sides for approx. 5 minutes per side
8. Once potatoes are fully cooked, remove from the griddle and place onto a platter
9. Top with rojo sauce, verde sauce, Mexican crema and Cotija
10. Garnish with green onions
11. Devour !!!