"BRAVO" POTATOES

By akselden

Ingredients

• FRY IN 2 T. OLIVE OIL:
• 1 1/2 lb. russet potatoes, peeled, cut into 1/2 cubes (about 4 cups)
• PULSE; ADD TO POTATOES:
• 1 can (14 oz.) diced tomatoes, drained
• 4-5 cloves garlic, sliced
• 1/2 t. ground cumin
• 1/2 t. sugar
• 1/2 t. crushed red pepper flakes
• 10 dashes Tabasco
• Salt to taste
• GARNISH WITH:
• Drizzle of lemon juice
• Chopped fresh cilantro
• Coarse sea salt

Preparation

Step 1

In a large nonstick skillet, heat olive oil over medium-high heat until it shimmers. Fry cubed potatoes in a single layer until browned and partially cooked through, about 10 minutes. Turn once or twice with a spatula, but don't stir too often-they'll brown better if left alone. Pulse tomatoes, garlic, and seasonings in food processor just to break up tomatoes (do not puree). After potatoes have browned, add tomato mixture and stir to coat. Reduce heat to medium, and cook 5-8 minutes, or until potatoes are cooked through; stir often to prevent scorching. Transfer potatoes to a platter. Garnish with drizzle of lemon juice, chopped cilantro, and coarse sea salt. Serve warm or at room temperature.