FRIED POTATOES WITH CHILE SAUCE
From the Border Cookbook, posted for ZWT 3, Mexico. Prep time does not include time needed to bake/boil potatoes. Make sure your dry chiles are mild - this is very spicy if you use the hot kind (I know this from personal experience!) As Kittencal said in her review, the sauce benefits from a day's chilling and flavor-blending time. (Note: When I made it with the really hot chiles, I added some tomato paste and a bit of sugar to the mix, which turned out fine.)
Provided by pattikay in L.A.
Categories Potato
Time 1h
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Chile sauce:.
- in a large heavy saucepan, warm the oil over medium heat. sprinkle in the breadcrumbs and brown briefly.
- add the garlic, oregano and chile.
- stir in the water slowly to avoid lumps and add the vinegar and salt.
- bring the sauce to a boil, then reduce the heat to a simmer.
- cook the sauce for 20-25 minutes.
- set aside. (the sauce can be made ahead. will keep refrigerated for 5 days and freezes well).
- potatoes:.
- heat the broiler.
- peel the cooked potatoes, if you wish. Slice the potatoes into thick rounds.
- in a large, heavy ovenproof skillet, warm the oil over medium high heat. add the onion and garlic and saute till the onion is translucent.
- stir in the potatoes, reduce the heat to medium, and fry until the potatoes are crisp and a little browned. (I like mine more than a little browned, but fix them the way you like.).
- pour the chile sauce over the potatoes and scatter the cheese over the top.
- place the potatoes under the broiler just long enough for the cheese to melt.
- serve immediately, topped with sour cream, green onions or cilantro if you wish.
Nutrition Facts : Calories 307, Fat 19.4, SaturatedFat 5.3, Cholesterol 20, Sodium 766.8, Carbohydrate 26.6, Fiber 2.3, Sugar 2.6, Protein 7.3
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black night
[email protected]This recipe is a fail.
maaz ullah
[email protected]I would not recommend this recipe.
Shakir Piyra
[email protected]These potatoes were a waste of time and ingredients.
Liam Sharo
[email protected]I followed the recipe exactly, but my potatoes didn't turn out crispy.
Thereysa
[email protected]The potatoes were a bit bland, but the sauce was good.
Bob Jones
[email protected]These potatoes are a bit too spicy for me, but they're still good.
H Hamza
[email protected]I'm going to try making these potatoes in the air fryer next time.
Shahzad Niazi
[email protected]These potatoes are a great way to use up leftover mashed potatoes.
Tile Fixers
[email protected]I used sweet potatoes instead of regular potatoes and they turned out great.
Vihaga Sathsara
[email protected]I added some chopped green onions to the sauce and it gave it a nice extra flavor.
Wendy Belfield
[email protected]I've made these potatoes several times and they're always a hit. They're the perfect side dish for any meal.
Ahmed Tareq
[email protected]These potatoes are easy to make and they're always a crowd-pleaser.
Maksommone
[email protected]I'm not a big fan of spicy food, but the sauce on these potatoes wasn't too spicy for me. It was just right.
Md Kaser
[email protected]I made these potatoes for a potluck and everyone loved them. They were the first to go.
Dj Rana
[email protected]I followed the recipe exactly and the potatoes turned out perfectly. They were crispy and flavorful.
Caedon Carty
[email protected]These potatoes are so addictive! I couldn't stop eating them. The sauce is amazing too.
Franco Ruiz
[email protected]I was skeptical about the chile sauce, but it turned out to be delicious! It had just the right amount of heat and sweetness.
Corynne Parker
[email protected]These fried potatoes with chile sauce were a hit at our dinner party! The sauce was perfectly spicy and flavorful, and the potatoes were crispy on the outside and fluffy on the inside.