MEXICAN STYLE POTATOES
I hope that you try this recipe and enjoy it with your family. This is a very humble dish that renders a satisfying meal. It is not a typical dish you'd find at restaurants in Mexico, as it's mostly something made at home for breakfast, brunch, and even dinner.
Provided by Mely Martínez
Categories Basic Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Heat vegetable oil in a large-size frying pan over medium-high heat.
- Once the oil is hot, add the diced potatoes and brown for about 8-10 minutes. Stir frequently to avoid burning them. Make sure all the sides of the potatoes are golden.
- Stir in the onion and cook for about 3 minutes. By that time the onion should be translucent.
- Add the Serrano or Jalapeño pepper and cook for 2 more minutes, stirring from time to time.
- Now, add the chopped tomato, salt to taste, and gently stir them in with the potatoes, onion, and peppers. I like the tomatoes cubes to still hold some of their shape when serving, so this step is a quick one, just 1 or 2 minutes before proceeding to serve. Of course, if you like your tomatoes well cooked, then cook them a little bit longer.
Nutrition Facts : ServingSize 3 tacos, Calories 265 kcal, Carbohydrate 31 g, Protein 6 g, Fat 14 g, SaturatedFat 11 g, Sodium 1188 mg, Fiber 6 g, Sugar 2 g
MEXICAN POTATOES
Spicy fried potatoes with soured cream for dipping, great as part of a Tex-Mex meal
Provided by Good Food team
Categories Dinner, Side dish
Time 35m
Number Of Ingredients 9
Steps:
- Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.
- Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.
Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium
FRIED MEXICAN CAPSICUM & POTATOES
A deliciously spiced potato/capsicum side dish to complement grilled chicken or fish, or to accompany other Mexican dishes. Posted for the 2005 Zaar World Tour, this recipe has been adapted from an International Masters '1001 Recipes for Pan or Wok' recide card. If like me, you don't like really spicy food, omit the chillies and add dried Italian or Greek herbs, and perhaps 1/2 teaspoon cumin. Realise of course that this is then no longer really a Mexican dish! Testimony surely to just how many recipes are so easily crossing national and international boundaries!
Provided by bluemoon downunder
Categories Potato
Time 35m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Cut the potatoes into 6mm/1/4 inch slices, heat the oil in a large pan or wok (preferably non-stick), add the potatoes and fry for 10 minutes, turning occasionally, until crisp and golden.
- Meanwhile, deseed and finely dice the capsicum; and wearing rubber gloves, deseedand roughly chop the chillies; peel and finely chop the onions and garlic; drain and roughly chop the tomatoes (reserving the juice in case you need to add a little in steps 2 or 3); add the capsicum, onions, garlic and chillies to the potatoes; and fry for a further 10 minutes, turning frequently, adding a little of the reserved tomato juice if you feel you need a little moisture. (It is essential to keep turning the mixture at this stage so that the potatoes don't stick to the pan or wok).
- Add the tomatoes to the mixture, cook for a further 4-5 minutes or until it is piping hot; add the lime juice and seasoning; garnish with the coriander and serve.
Nutrition Facts : Calories 230.5, Fat 9.6, SaturatedFat 1.3, Sodium 15.5, Carbohydrate 34.5, Fiber 5.4, Sugar 7.1, Protein 4.7
POTATOES AND PEPPERS
This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.
Provided by littlehemmy
Categories Side Dish Potato Side Dish Recipes
Time 30m
Yield 4
Number Of Ingredients 5
Steps:
- Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g
CHEF JOHN'S PATATAS BRAVAS
These fried potatoes are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 1h30m
Yield 4
Number Of Ingredients 21
Steps:
- Combine garlic, 1/2 teaspoon smoked paprika, and a pinch of salt in a mortar and pestle or food processor; process until smooth. Mix in mayonnaise, sherry vinegar, tomato paste, 1/4 teaspoon chipotle chile powder, and cayenne pepper until combined. Cover and refrigerate dipping sauce.
- Mix 1 tablespoon salt, black pepper, 1/2 teaspoon smoked paprika, and 1/2 teaspoon chipotle chile powder together in a small bowl. Set spice blend aside.
- Pour water into a large saucepan and stir 1 tablespoon salt, 1 teaspoon smoked paprika, cumin, and bay leaves into water. Bring to a boil, reduce heat to low, and cover; simmer for 10 minutes.
- Stir potatoes into water-paprika mixture, bring to a boil, and simmer until potatoes are tender but not fully cooked, 4 to 5 minutes. The tip of a paring knife should easily insert into the center of a potato cube. Drain potatoes and transfer to a wire rack to cool completely, about 45 minutes.
- Heat vegetable oil in a large cast iron skillet or Dutch oven to 350 degrees F (175 degrees C). Add cooled potato cubes and cook, stirring frequently, until golden brown, 5 to 6 minutes. Transfer potatoes to a baking sheet lined with paper towels to cool slightly. Toss in a bowl with spice blend and serve with dipping sauce.
Nutrition Facts : Calories 678 calories, Carbohydrate 43.3 g, Cholesterol 20.9 mg, Fat 55.3 g, Fiber 5.8 g, Protein 5.6 g, SaturatedFat 8 g, Sodium 3885.4 mg, Sugar 2.7 g
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