Latin Fried Potatoes

Name: Latin Fried Potatoes
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 serving
Ingredients: 2 pounds red or yellow-skinned potatoes; 1 clove garlic; 1-1/2 TBS paprika; 3/4 tsp dried oregano; 1/4 tsp ground cumin; 1 TBS red wine vinegar; 1/2 tsp sea salt; 1/2 cup extra virgin olive oil; 3/4 cup cherry tomatoes sliced in half; 2 Jalapeno peppers; 3 garlic cloves; 1/2 tsp freshly ground pepper; 1/4 tsp sea salt; 1/3 cup fresh cilantro leaves; Lime wedges for serving

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5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings
8
Calories
205 kcal
Course
Others

Latin Fried Potatoes

Iris Warren

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Ingredients

Servings

2 pounds red or yellow-skinned potatoes cut into 3/4-inch cubes
1 clove garlic minced
1-1/2 TBS paprika
3/4 tsp dried oregano
1/4 tsp ground cumin
1 TBS red wine vinegar
1/2 tsp sea salt
1/2 cup extra virgin olive oil divided
3/4 cup cherry tomatoes sliced in half
2 Jalapeno peppers thinly sliced
3 garlic cloves minced
1/2 tsp freshly ground pepper
1/4 tsp sea salt
1/3 cup fresh cilantro leaves
Lime wedges for serving

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Instructions

Assemble your ingredients.
Place the potatoes in a large pot and cover them with cold water. Season the water with salt. Bring to a boil and cook the potatoes until they can be easily pierced with a sharp knife but still al dente. Drain in a colander and set aside.
While the potatoes are boiling, make the seasoning paste. In a small mixing bowl, combine 1 clove of minced garlic, paprika, oregano, cumin, vinegar, and salt. Mix this until it forms a paste.
In a large, heavy skillet (preferably cast-iron), heat 2 tablespoons of olive oil over medium-high heat. Add the tomatoes and jalapeños. Cook for 4 to 5 minutes until the tomatoes release their juices to make a sauce and the jalapeños are tender.
Add the remaining garlic and cook for an additional 30 seconds. Stir in the seasoning paste. Once warm, transfer everything to a bowl and wipe out the skillet.
Turn the heat down to medium. Add the rest of the olive oil to the skillet. Add the potatoes and season with salt and pepper. Cook until the potatoes begin to brown, stirring every 2 minutes. Continue until all the potatoes are golden brown and a little crispy.
Stir in the tomato and jalapeño mixture to coat the potatoes.
Transfer to a serving bowl and garnish with the cilantro leaves. Serve while hot with lemon wedges.

Nutrition Information

Show Details

Calories 205kcal (10%) Carbohydrates 19g (6%) Protein 2g (4%) Fat 14g (22%) Saturated Fat 2g (10%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Sodium 240mg (10%) Potassium 570mg (16%) Fiber 2g (8%) Sugar 2g (4%) Vitamin A 226IU (5%) Vitamin C 17mg (19%) Calcium 17mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 8Serving

Amount Per Serving

Calories 205 kcal

% Daily Value*

Calories	205kcal	10%
Carbohydrates	19g	6%
Protein	2g	4%
Fat	14g	22%
Saturated Fat	2g	10%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	10g	50%
Sodium	240mg	10%
Potassium	570mg	12%
Fiber	2g	8%
Sugar	2g	4%
Vitamin A	226IU	5%
Vitamin C	17mg	19%
Calcium	17mg	2%
Iron	1mg	6%