Papas Pastores (Shepherd Potatoes)
Published December 1, 1998
- Total Time
- 40 minutes
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Ingredients
2 tablespoons extra virgin olive oil
1 pound very small new potatoes, rinsed and dried
Salt to taste
⅓ cup finely chopped onion
1 garlic clove, finely chopped
3 Serrano chilies, finely chopped, or more, to taste
½ cup loosely packed, roughly chopped cilantro
3 tablespoons fresh lime juice
Nutritional analysis per serving (4 servings)
23 grams carbs; 158 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 3 grams fiber; 354 milligrams sodium; 3 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oil in a heavy skillet with a cover. Add potatoes, sprinkle with salt and fry over medium-high heat, stirring from time to time, 6 to 8 minutes, until skins begin to wrinkle and brown. Add onion, garlic and chilies, reduce heat to medium-low and fry for 3 minutes longer. Add cilantro and lime juice, and fry for another minute.
- Step 2
Add 1 cup of water, cover pan and cook over very low heat until almost all the liquid has been absorbed and the potatoes are tender, another 20 minutes or so. Add additional water during cooking if it evaporates too quickly. The potatoes should be moist but not soupy. Season to taste with additional chilies and salt, if desired.
Private Notes