Yield: 6 servings
Measure | Ingredient |
---|---|
1½ pounds | Potatoes -- scrubbed |
3 tablespoons | Butter or margarine |
1 medium | Red bell pepper -- seeded & |
\N \N | Diced |
1 medium | Onion -- chopped |
1 tablespoon | Ground cumin |
1 teaspoon | Ground coriander |
⅛ teaspoon | Ground red pepper |
⅓ cup | Cilantro -- chopped |
\N \N | Salt and pepper |
\N \N | Sour cream |
Cook potatoes in boiling water until tender throughout, about 25 minutes. Drain and let cool briefly; then cut into ¼" thick slices.
Melt 2 tbsp of the butter in a wide frying pan over medium high heat.
Add bell pepper, onion, cumin, coriander and red pepper; cook, stirring often, until onion is soft and golden. Add potatoes and cook, stirring often, until lightly browned; add more butter if needed to prevent sticking. Remove pan from heat. Sprinkle cilantro over potatoes and toss gently. Season to taste with salt and pepper.
Spoon into a serving dish and top with a dollop of sour cream, if desired. 152 calories and 5 grams fat.
Recipe By : Sunset All Time Favorite Recipes From: Meg Antczak Date: 10-12-95 (21:20) (159) Fido: Cooking