Mexican "Papas" Potatoes

By mikeimmell

Wonderful side dish with a spanish flair which can be substituted in place of mexican rice when you are planning a meal. :)

Ingredients

• 6 medium russet "white potatoes",
• peeled and cut into cubes (approximately 6 cups)
• 2 tbsp olive oil or vegetable oil plus 1 pat unsalted butter
• 1 onion, finely chopped
• 1 garlic clove, finely chopped or 1/8 tsp garlic powder
• 1/2 tsp mild chilli powder
• 1/2 tsp paprika
• 1 tsp cumin
• 1/2 tsp cayenne pepper or 1/4 tsp red pepper flakes
• soured cream, to serve

Details

Preparation time 5mins
Cooking time 25mins
Adapted from bbcgoodfood.com

Preparation

Step 1

Method

1. Boil the potatoes for 5 mins. Meanwhile, heat the oil and butter in a frying pan or heavy cast iron skillet and gently fry the onion under medium heat for approximately 8 minutes until they are soft and have a translucent appearance. I prefer a heavy cast iron skillet, but any type of frying pan will work. Add the garlic and spices, then fry for 2 minutes more. **Note: If you are using garlic power instead of the chopped fresh garlic, do not fry the garlic power. Simply cook the onions / spice mixture following the directions above and then right before adding the potatoes in step 2 sprinkle the garlic powder on the cooked onion / spice mixture and stir well.

2. Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne. Note: If you don't want the additional heat, you can also sprinkle with a little paprika instead.