South of the Border Potatoes

By Cindy

Ingredients

• 4 cups chopped peeled thin-skinned potatoes
• 2 teaspoons olive oil
• 1 teaspoon chili powder
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1 cup diced Roma tomatoes
• 1/4 About 1/4 cup chopped fresh cilantro
• 1/4 cup sliced green onions
• Salt
• Tomato salsa
• Nonfat sour cream

Preparation

Step 1

Place the potatoes and 1 1/2 cups water in a 12-inch nonstick frying
pan. Cover tightly with a lid or foil and bring to a boil over high
heat. Simmer over medium heat until the potatoes are tender when
pierced, 5 to 7 minutes. Drain the potatoes in a colander and wipe pan
clean.

To pan, add oil, chili powder, coriander, cumin, and garlic powder; stir
over medium-high heat for 30 seconds. Add potatoes, stir to coat, then
mix in tomatoes, 1/4 cup cilantro, and green onions. Over high heat,
occasionally turn mixture with a wide spatula until browned, 5 to 6
minutes. Season to taste with salt and sprinkle with a little more
cilantro. Offer salsa and sour cream to add to taste. Makes 4 servings.