1.5kg sebago potatoes, peeled, cut into 2cm cubes
2 tablespoons olive oil
2 garlic cloves, crushed
1/4 teaspoon chilli flakes
2 x 400g cans diced tomatoes
1 cup COON Mexican style shredded cheese
1/4 cup coriander leaves
STEP 1 Preheat oven 180°C. Place potatoes in a large saucepan. Cover with cold water. Bring to the boil over medium-high heat. Reduce heat to medium and simmer, partially covered, for 5 to 6 minutes or until just tender. Drain.
Step 2 Heat oil and butter in a non-stick frying pan over medium heat. Add garlic, chilli and potatoes. Cook for 5 to 10 minutes or until potatoes BEGIN to turn golden. Stir in tomatoes. Season with salt and pepper and bring to the boil.
STEP 3 Spoon potato mixture into a 6-cup capacity, 5cm deep, 15cm x 24cm (base) baking dish.
Step 4Sprinkle with cheese and bake for 20 to 25 MINUTES or until potatoes are tender and cheese is golden and melted. Sprinkle with coriander and serve.