Papas Del Sol
From dm 16 years ago
- 20 minutes to make
- Serves 4
This is a great break for boring old steamed baby potatoes. Serve as an alternative to rice with black beans and your favorite grilled meat. I threw this together from stuff laying around in my fridge, so feel free to experiment. Read more The leftovers go great in an egg scramble as well! See less
Ingredients
- 1lb small red potatoes, quartered shopping list
- 3 cloves garlic, chopped shopping list
- 1 medium jalapeño chili, halved lengthwise and thinly sliced shopping list
- 1/2 cup green onions, thinly sliced shopping list
- juice of one lime shopping list
- 1/4 cup coarse chopped cilantro shopping list
- 1 tsp Smoked Spanish paprika shopping list
- 2 tbls olive oil shopping list
- salt to taste shopping list
How to make it
- Boil potato for 10 minutes or until cooked, but still al dente firm - drain
- Heat large saute pan over med-high heat - add oil when hot
- Add Garlic and Jalapeño - saute until chilis soften and garlic starts to brown
- Add small amount of green onion and drained potato quarters
- Gently toss the potatoes to coat with oil.
- Sprinkle with salt and paprika and toss until well blended
- Heat for 3 -4 minutes until potatoes are lightly browned, tossing occasionally
- Sprinkle with Lime juice to tame the heat of the peppers
- Pour into serving bowl - top with cilantro and remaining green onions
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