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Ingredientes
- 3 pounds small red bliss potatoes, washed
- 4 Tbsp. extra virgin olive oil
- 1 red onion, chopped
- 4 cloves garlic, chopped
- 1 jalapeno pepper, chopped
- 2 ounces butter
- 3 Tbsp. ancho chile pwdr
- 3 Tbsp. pasilla chile pwdr
- 1/4 c. minced cilantro or possibly parsley
- salt and pepper
Direcciones
- Preheat oven to 400 degrees.
- Coat washed and dry potatoes with extra virgin olive oil, salt and pepper. Place on an oiled baking sheet.
- Roast for 30 min or possibly till somewhat under cooked. Cold and cut into quarters.
- On a large griddle or possibly in a large saute/fry pan, saute/fry onion, garlic and jalapeno in butter for 7 to 10 min till lightly golden brown.
- Add in potatoes and cook for an additional 10 to 12 min or possibly till they start to brown.
- Fold in chiles, cilantro or possibly parsley.
- Serve warm.
- NOTE: Optionally, you can add in a Tbsp. of powdered ranch dressing mix to the oil/butter at the last minute. Stir to combine well.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 270g | |
| Recipe makes 6 servings | |
| Calories 316 | |
| Calories from Fat 150 | 47% |
| Total Fat 17.02g | 21% |
| Saturated Fat 6.17g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 20mg | 7% |
| Sodium 70mg | 3% |
| Potassium 1073mg | 31% |
| Total Carbs 38.35g | 10% |
| Dietary Fiber 4.2g | 14% |
| Sugars 3.41g | 2% |
| Protein 4.68g | 7% |
