Prep Time
10 Minutes
Cooking Time
25 Minutes
Servings
4 People
Ingredients
- Canola oil, for frying
- 2 lbs (1 kg) potatoes, peeled and cut into 1-inch (2.5-cm) cubes
- 3 tablespoons olive oil
- 1 small onion, finely diced
- 1 red bell pepper, deseeded and finely diced
- 1 small hot green chili pepper, minced
- 2 cloves garlic, crushed
- 1 teaspoon salt
- 1 teaspoon ground sweet paprika
- ½ teaspoon ground red pepper (cayenne)
- ¼ teaspoon freshly ground black pepper
- ½ bunch fresh coriander leaves (cilantro), minced
- 2 limes, wedged, for serving (optional)
Directions
- Add about ½ inch (1.25 cm) of canola oil to the bottom of a large, heavy skillet with high sides. Heat the oil over medium heat; add the potato and cook until tender inside and golden outside, about 8 to 10 minutes, stirring occasionally. Transfer the potato to a paper towel-lined plate to drain. (If necessary, fry the potato in 2 batches so the pan isn’t overcrowded.)
- Heat the olive oil in a large skillet over medium heat; add the onion, bell pepper, and chili pepper, and cook until they start to soften, about 3 to 5 minutes, stirring occasionally.
- Add the garlic, salt, ground sweet paprika, ground red pepper, and ground black pepper, and cook until fragrant, about 1 minute more, stirring constantly.
- Add the potatoes and cilantro and cook until warm, about 2 minutes, stirring frequently.
- Serve with fresh lime wedges to squeeze on top if desired.
Recipe courtesy of Faith Gorsky, author of An Edible Mosaic (www.anedibilemosaic.com)
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