Servings: 12

Prep Time: 20 Min.

Cook Time: 20 Min.

What you need:

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6 large IdahoŽ potatoes, cut in cubes, cooked and cooled
4 oz. olive oil
4 oz. melted butter
2 oz. diced red onion
fajita seasoning to taste

Avocado Salsa Cruda:
4 large diced ripe, fresh California avocados
4 large diced tomatoes
2 Tbsp. jalapeno peppers
5 oz. diced fresh onion
2 Tbsp. chopped cilantro

What to do:

1. On grill, add oil, butter, onion; cook until soft. Add cooked potatoes and brown. Add fajita seasoning to taste.
2. Top with Avocado Salsa Cruda (recipe below), garnish with feta cheese.

Avocado Salsa Cruda:
Combine all ingredients with fresh lime, add salt and pepper to taste.

* Recipe courtesy of Tito Calderon, Executive Chef, Sodexo at California State University-San Bernardino