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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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You might find these on a traditional Spanish tapas table. Tons of flavor. Ingredients:
2 tablespoons olive oil |
1 1/2 lbs russet potatoes |
1 (14 ounce) can diced tomatoes, drained |
5 garlic cloves, sliced |
1/2 teaspoon ground cumin |
1/2 teaspoon sugar |
1/2 teaspoon crushed red pepper flakes |
10 dashes tabasco sauce (or to taste) |
lemon juice |
chopped fresh cilantro |
Directions:
1. Peel and cut potatoes into 1/2 inch cubes. Fry potatoes in oil in single layer until browned and partially cooked, about 10 minutes. Turn once or twice, but not often so they brown better.
2. Pulse tomatoes, garlic, seasonings in food processor just to break up (do not puree).
3. Add to browned potatoes and stir to coat.
4. Reduce heat to medium and cook abou 8 minutes or until cooked through. Stir often to prevent scorching.
5. Garnish with lemon juice, cilantro, sea salt.
6. Serve warm or at room temperature.
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