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Ingredients
Serves 4
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Canola oil, for frying
2 lbs (1 kg) potatoes, peeled and cut into 1-inch (2.5-cm) cubes
3 tablespoons olive oil
1 small onion, finely diced
1 red bell pepper, deseeded and finely diced
1 small hot green chili pepper, minced
2 cloves garlic, crushed
1 teaspoon salt
1 teaspoon ground sweet paprika
1/2 teaspoon ground red pepper (cayenne)
1/4 teaspoon freshly ground black pepper
1/2 bunch fresh coriander leaves (cilantro), minced
2 limes, wedged, for serving (optional)
Directions
1. Add about 1/2 inch (1.25 cm) of canola oil to the bottom of a large, heavy skillet with high sides. Heat the oil over medium heat; add the potato and cook until tender inside and golden outside, about 8 to 10 minutes, stirring
occasionally. Transfer the potato to a paper towel-lined plate to drain. (If necessary, fry the potato in 2 batches
so the pan isn’t overcrowded.)
2. Heat the olive oil in a large skillet over medium heat; add the onion, bell pepper, and chili pepper, and cook until they
2. Heat the olive oil in a large skillet over medium heat; add the onion, bell pepper, and chili pepper, and cook until they
start to soften, about 3 to 5 minutes, stirring occasionally.
3. Add the garlic, salt, ground sweet paprika, ground red pepper, and ground black pepper, and cook until fragrant, about
3. Add the garlic, salt, ground sweet paprika, ground red pepper, and ground black pepper, and cook until fragrant, about
1 minute more, stirring constantly.
4. Add the potatoes and cilantro and cook until warm, about 2 minutes, stirring frequently.
5. Serve with fresh lime wedges to squeeze on top if desired.
Recipe courtesy of Faith Gorsky, author of www.AnEdibleMosaic.com.
4. Add the potatoes and cilantro and cook until warm, about 2 minutes, stirring frequently.
5. Serve with fresh lime wedges to squeeze on top if desired.
Recipe courtesy of Faith Gorsky, author of www.AnEdibleMosaic.com.