This recipe came about as I had some sweet potato to use up last week along with a few potatoes, I wanted something quick and delicious, but wanted to make something a little more adventurous than mashed potato (even though I do love mash, sometimes I want something more). Enter this great little recipe, I made it again this week as an accompaniment for roast chicken Marylands with Sage and Bacon stuffing and it was truly delicious.
I love the combination of sweet potato and everyday white potato, the textures, colours and flavours work so well with the Mexican vibe of the herbs and spices and the method is so simple. Peel, cut, boil and finally sauté. A great side dish that would lend itself to so many mains.
Ingredients for Mexican Potatoes, clockwise from top right-1&1/2 teaspoon chilli flakes (or to your liking) 1 teaspoon smoked Paprika, 1 teaspoon dried oregano, 2 teaspoons ground cumin (not pictured) 3 garlic cloves, grated on a microplane, 1 onion, diced and 600 grams of potatoes and 400 grams of sweet potatoes (approximately), peeled and cubed to similar size chunks
In a large non stick, heavy based frypan add a good glug of oil and sauté the onion and garlic until the onion is just turning transparent
Now add the herbs and spices
And sauté until fragrant and remove from heat
Once potatoes are done (just soft enough, not falling apart) drain off the water and pop the saucepan back on medium heat to dry off the potatoes
Pop the frypan back on medium-low heat, add dried off potatoes to the onion mixture and gently continue to fry off for about 5 minutes or until just starting to "catch" on the bottom of the frypan, giving it a gentle but good stir every minute or so
Ready to devour
These potatoes are sensational, just so delicious, I could easily just have these by themselves, they are that good.
What is your favourite way of eating the humble spud?
Have a lovely day,
💗Fi
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