Chile-Spiced Potatoes
Updated October 10, 2023
- Total Time
- 45 minutes
- Prep Time
- 10 minutes
- Cook Time
- 35 minutes
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Ingredients
1 ½ pounds boiling potatoes, peeled
2 tablespoons olive oil
1 red onion, chopped
1 fresh jalapeno pepper, seeded and minced
Salt to taste
2 tablespoons chopped fresh coriander
Nutritional analysis per serving (3 to 4 servings)
33 grams carbs; 204 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 7 grams fat; 4 grams fiber; 493 milligrams sodium; 4 grams protein; 3 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
Cut the potatoes into 1-by- ½-by- ½-inch pieces. Place in a pot of salted water and parboil until not quite tender, about 10 minutes. Drain thoroughly.
- Step 2
Heat oil in a heavy skillet, preferably nonstick. Add the potatoes and saute about 10 minutes, until they are barely beginning to take on color. Stir in the onion and jalapeno pepper and continue to saute another 10 to 15 minutes until the onion is tender and the potatoes are lightly browned. Season to taste with salt. Fold in the coriander and serve.
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