Spicy fried potatoes
Votes: 1
Time: 50 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Pack simple fried potatoes with a ton of flavor, thanks to butter, onion, spicy jalapeño peppers, garlic, chili powder, cilantro, and lime zest. Cubed potatoes are pre-boiled, then pan-fried with spices in a mixture of vegetable oil and butter until golden and crispy on all sides. Finally, they're tossed with fresh cilantro and aromatic lime zest. This is also a great way to use up leftover boiled potatoes the next day. These potatoes are perfect for breakfast or as a side dish with meat or fish dishes.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3 large potatoes, chopped
- 1/3 cup rapeseed oil
- 2 tbsp (30 g) butter
- 1 small Spanish onion, finely diced
- 1 jalapeño, finely diced (with seeds)
- 2 cloves garlic, finely chopped
- 2 tablespoons ancho chili powder
- 1/4 cup chopped fresh cilantro
- Grated zest of 1 lime
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Recipes with similar ingredients: potato, jalapeno pepper, ancho pepper, cilantro
Cooking the dish according to the recipe:
- Place the potatoes in a large saucepan, cover with cold water, and add 1 tablespoon of salt. Bring to a boil and cook until the potatoes fall apart when pierced with a fork, 20-25 minutes. Drain.
- Heat the vegetable oil and butter in a large skillet over medium heat. Add the onion and jalapeño and cook until softened, about 5 minutes. Add the garlic and cook for another 30 seconds. Stir in ancho chili powder.
- Add the potatoes to the skillet, season with salt and pepper, and stir, breaking up the potatoes lightly with a metal spatula. Spread the potato mixture into an even layer and cook until golden brown on the bottom, about 5 minutes. Flip the potatoes over and carefully spread them into an even layer again; cook until golden brown on the bottom, about 5 more minutes. Stir in the cilantro and lime zest. Serve with pork cutlet on the bone.
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