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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Maberi Sharif
[email protected]Not a fan. The potatoes were soggy and the sauce was too spicy.
Mustaq Ansari
[email protected]The potatoes were a bit bland for my taste, but the chile sauce was amazing! I'll definitely be making the sauce again to use on other dishes.
David Gutierrez
[email protected]These potatoes are so easy to make and they're always a crowd-pleaser. I've made them for potlucks, picnics, and even just as a side dish for dinner.
Nun Hi
[email protected]I'm not a big fan of spicy food, but I really enjoyed these potatoes. The chile sauce had a nice flavor without being too hot.
Ggghg Ghhh
[email protected]This dish is a great way to use up leftover potatoes. I had some mashed potatoes from the night before and they worked perfectly in this recipe.
ITZ SOLOMON THOMAS
[email protected]I followed the recipe exactly and the potatoes turned out perfectly. They were crispy on the outside and fluffy on the inside. The chile sauce was also very tasty, with just the right amount of heat.
Michelle Dominguez
[email protected]These fried potatoes with chile sauce were an absolute hit at my dinner party! The combination of crispy potatoes and flavorful sauce was simply irresistible. My guests couldn't stop raving about how delicious they were.