Recipe for cooking spicy fried potatoes
Recipes from the Southwest US :: Southwestern Vegetable Side Dishes
1 to 1 1/2 lb. (one and a half lbs. ) new potatoes, scrubbed
but not peeled
2 Tbsp. kosher salt
1/4 c. olive oil
4 large garlic cloves
1/2 small dried chile pepper, seeded and
chopped or pin. of chili powder
1 to 2 tsp. paprika
Put as many potatoes in a wide saucepan as will fit tightly in a single layer. Cover with cold water, add salt and let it come to a boil. Cover with and cook for 20 to 25 mins. until done but not breaking up.
Drain and peel or not as you wish, then cut into slices.
Heat the oil in a skillet. Bruise the whole garlic cloves by pressing on them with the flat of a knife and add to the pan along with the chopped, dried chile pepper, if using. When the garlic browns, discard the garlic and chile pepper.
Add potato slices over med.-high heat. When they start to color around the edges, sprinkle and distribute with the paprika and chili powder, if using, and turn in the pan for a couple of mins. more.
