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Mexican potatoes

Mexican potatoes

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A star rating of 4.2 out of 5.34 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Spicy fried potatoes with soured cream for dipping, great as part of a Tex-Mex meal

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal195
fat4g
saturates1g
carbs38g
sugars3g
fibre3g
protein5g
low insalt0.06g
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Ingredients

  • 800g potato , cut into cubes
  • 1 tbsp olive oil
  • 1 onion , finely chopped
  • 1 garlic clove , finely chopped
  • ½ tsp mild chilli powder
  • ½ tsp paprika
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • soured cream , to serve

Method

  • STEP 1

    Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.

  • STEP 2

    Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.

Recipe from Good Food magazine, April 2010

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Overall rating

A star rating of 4.2 out of 5.34 ratings
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