Fried Potatoes with Tomatoes and Jalapeños


Serves: 4
Total Calories: 278

Ingredients

2 tablespoons vegetable oil
3 medium baking potatoes, peeled and cut into 1/2-inch dice
1/2 medium white onion, chopped
1/2 teaspoon salt, or to taste
1/8 teaspoon freshly ground pepper, or to taste
1/2 cup canned fat-free reduced-sodium chicken broth
1/2 cup sour cream, thinned with 1 tablespoon milk
2 medium tomatoes, finely chopped
2 jarred pickled jalapeño peppers (en escabeche), seeded and finely chopped

Directions:

1. In a large nonstick skillet, heat the oil over medium-high heat and cook the potatoes and onion, stirring frequently, until the potatoes are almost tender and start to brown.

2. Stir in the salt and pepper. Add the broth. Reduce the heat to low, cover the pan and simmer until the potatoes are soft and the liquid is absorbed. (If the liquid cooks away before the potatoes are soft, add a little more broth and continue cooking until the potatoes are tender.) Mound the potatoes on a warm serving platter. Drizzle with sour cream and scatter the tomatoes and chiles over the top. Serve hot.

From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 278
Calories from Fat: 110

This Fried Potatoes with Tomatoes and Jalapeños recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.


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