Chile-lime potatoes
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Oil |
| 1 | small | Onion; chopped |
| 3 | Garlic cloves; minced | |
| 1 | Tomato; diced | |
| 3 | Hot green chilies seeded and minced | |
| 1 | large | Lime (or more!); juiced |
| 2 | larges | Potatoes; peeled & cubed |
| ¼ | cup | Water, more if necessary |
| ½ | teaspoon | Salt, or to taste |
| Pepper to taste | ||
| 1 | pinch | Dried oregano |
| Chopped fresh cilantro | ||
Directions
Heat oil in skillet over moderately high heat. Fry onion a minute or two, until soft. Add garlic, chilies, and tomato. Continue cooking another couple of minutes, stirring often to prevent scorching, then add lime juice, water, potatoes, salt, pepper, and oregano. Reduce heat to low, cover, and let cook until potatoes are tender, adding more water if necessary. Serve with a liberal sprinkling of chopped cilantro, if desired.
Copyright 1994 Karen Mintzias Non-commercial copying and distribution permitted.
Submitted By KAREN MINTZIAS On 12-19-94