Ingredients
6 Russet potatoes, rinsed, scrubbed and sliced to 1/8 – 1/4 of an inch
2 tablespoons olive oil
3 teaspoons garlic salt
3/4 cup unsalted butter, melted
3/4 cup buffalo sauce
1 cup sharp cheddar cheese, shredded
1 cup Chihuahua cheese or Quesadilla cheese, shredded
1 cup Mexican cream or creme fraiche
1/2 cup canola oil
1/4 cup raw pumpkin seeds
2 tablespoons water
2 tablespoons red wine vinegar
1/4 cup Cotija Cheese (can also use bleu cheese)
1 garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 bunch fresh cilantro, roughly chopped, reserve 1/3 cup for garnish
Instructions
Preheat oven to 400° F
Line two large baking trays with parchment paper.
Combine potato slices olive oil and garlic salt in a large bowl. Toss to coat evenly. Place potato slices in a single layer on baking sheets. Place on oven’s middle rack. Bake for 25 minutes, rotating trays at the 15 minute mark.
While potato slices bake, whisk together butter and buffalo sauce. Set aside.
Combine cream, canola oil, pumpkin seeds, water, red wine vinegar, Cotija cheese, garlic, salt, pepper and cilantro in a blender container. Blend until smooth. Pour in a serving container.
Remove potato slices from heat. Sprinkle with buffalo sauce and cheeses and return to oven for 5 minutes or until cheese melts.
Serve potato slices with Cilantro Cotija Cream, extra buffalo sauce and a sprinkle of chopped cilantro.