0 recipes from contoocook and beyond


based on a recipe in Cuisine at Home magazine

Fry in 2 Tbsp. olive oil:
1-1/2 lbs. russet potatoes, peeled and cut into 1/2″ cubes
(about 4 cups)

Pulse; add to potatoes:
1 can (14 oz.) diced tomatoes, drained
4-5 cloves garlic, sliced
1/2 tsp. ground cumin
1/2 tsp. sugar
1/2 tsp. crushed red pepper flakes
10 dashes hot sauce
salt to taste

Garnish with:
drizzle of lemon juice
chopped fresh cilantro
coarse sea salt

In a large nonstick skillet, heat olive oil over medium-high heat until
it shimmers.

Fry cubed potatoes in a single layer until browned and partially
cooked through, about 10 minutes. Turn once or twice with a
spatula, but don’t stir too often – they’ll brown better if left alone.

Pulse tomatoes, garlic and seasonings in food processor just to
break up tomatoes (do not puree). After potatoes have browned,
add tomato mixture and stir to coat. Reduce heat to medium and
cook 5-8 minutes, or until potatoes have cooked through; stir often
to prevent scorching. Transfer potatoes to platter.

Garnish with a drizzle of lemon juice, chopped cilantro, and coarse
sea salt. Serve warm or at room temperature.

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