Friedpotatoeswithchilesauce Recipes

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FRIED POTATOES WITH CHILE SAUCE



Fried Potatoes With Chile Sauce image

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

4 baking potatoes (boiled or baked till tender)
3 tablespoons olive oil
1 medium onion, chopped
3 garlic cloves, minced
1 cup red chili sauce (recipe included)
4 ounces grated asadero cheese (or monterey jack)
sour cream
green onion
cilantro
3 tablespoons vegetable oil
3 tablespoons fine textured dried breadcrumbs
2 garlic cloves, minced
1 1/2 teaspoons oregano
1/2 cup ground dried mild red chili peppers
5 cups water
2 tablespoons vinegar, preferably cider
1 1/2 teaspoons salt

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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