Fried Potatoes with Tomatoes and Jalapeños
Papas Fritas con Jitomates y JalapeñosFood stall cooks and street vendors in Mexico sometimes prepare potatoes this way, then wrap them in tortillas for tacos. The fried potatoes are braised in broth until soft and served with a topping of sour cream, chopped tomatoes, and pickled jalapeño chiles. This is a great side dish for grilled meat and poultry.
Equipment
- large nonstick skillet
Ingrediënten
Makes 4 servings
- 2 tablespoons vegetable oil
- 3 medium baking potatoes peeled and cut into 1⁄2-inch dice
- ½ medium white onion chopped
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
- ½ cup canned fat-free reduced-sodium chicken broth
- ½ cup sour cream thinned with 1 tablespoon milk
- 2 medium tomatoes finely chopped
- 2 jarred pickled jalapeño chiles en escabeche, seeded and finely chopped
Instructies
- In a large nonstick skillet, heat the oil over medium-high heat and cook the potatoes and onion, stirring frequently, until the potatoes are almost tender and start to brown.
- Stir in the salt and pepper.
- Add the broth.
- Reduce the heat to low, cover the pan and simmer until the potatoes are soft and the liquid is absorbed.
- (If the liquid cooks away before the potatoes are soft, add a little more broth and continue cooking until the potatoes are tender.
- ) Mound the potatoes on a warm serving platter.
- Drizzle with sour cream and scatter the tomatoes and chiles over the top.
Notes / Tips / Wine Advice:
Serve hot.
--------------------------------------------------------------------------------------------------
