Steps
- Put 8 medium partially peeled red potatoes and 1 chicken bouillon cube in a saucepan. Cover with water, bring to a boil, and cook for 30 minutes, until tender. Drain.
- Meanwhile, cut 3 scallions into 2in / 5cm lengths. Heat 1 tablespoon of unsalted butter and 1 tablespoon of vegetable oil in a skillet over medium heat.
- Add the scallions and 1½ cups of diced tomatoes. Cook for 7 minutes. Add ¼ teaspoon of garlic powder, ¼ teaspoon of ground cumin, and ¼ teaspoon of salt; season with pepper.
- Cook for 2 minutes. Add 1 cup of heavy cream, 1 tablespoon of chopped cilantro, and 1 cup of shredded mozzarella. Reduce the heat and stir for 3 minutes, until melted.
- Arrange the potatoes on a platter and spoon the sauce over them.