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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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! Ingredients:
1lb small red potatoes, quartered |
3 cloves garlic, chopped |
1 medium jalapeño chili, halved lengthwise and thinly sliced |
1/2 cup green onions, thinly sliced |
juice of one lime |
1/4 cup coarse chopped cilantro |
1 tsp smoked spanish paprika |
2 tbls olive oil |
salt to taste |
Directions:
1. Boil potato for 10 minutes or until cooked, but still al dente firm - drain
2. Heat large saute pan over med-high heat - add oil when hot
3. Add Garlic and Jalapeño - saute until chilis soften and garlic starts to brown
4. Add small amount of green onion and drained potato quarters
5. Gently toss the potatoes to coat with oil.
6. Sprinkle with salt and paprika and toss until well blended
7. Heat for 3 -4 minutes until potatoes are lightly browned, tossing occasionally
8. Sprinkle with Lime juice to tame the heat of the peppers
9. Pour into serving bowl - top with cilantro and remaining green onions
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