A tasty variation of the old standby, home fries. Adding ground cumin and sassy chipotle pepper to sautéed potatoes (small red or waxy Idaho potatoes work best) brings out a great flavor and adds a golden color to the dish. And the richly nutritious potatoes get an added boost from the proven health benefits of cumin, shown to be a good source of iron and an aid to digestion. Rinsing and draining the cut potatoes very well before cooking removes the surface starch and makes for a nice browning in the pan, and be patient — the less you disturb the cooking, the richer the flavor will be.
Yield: 6 (3/4 cup) servings
Prep Time: 5 minutes
Cooking Time: 7 minutes
Total Time: 12 minutes
Recipe Ingredients:
1/2 teaspoon olive oil
1/2 cup yellow onion, diced
1/2 cup red bell pepper, diced
1/2 cup green bell pepper, diced
1/2 teaspoon granulated garlic
1/4 teaspoon ground chipotle pepper
1/2 teaspoon ground cumin
1/4 teaspoon kosher salt
4 cups cooked potatoes, chopped
Instructions:
Follow the prep technique next to each ingredient.
In a skillet sauté the onions, peppers and spices in olive oil. Fold in the cooked potatoes, adding water while sautéing to keep them hot.
Nutritional Data: calories 90.10, fat 1.27g, sat fat 0.18g, cholesterol 0mg, sodium 97.80mg, carbohydrates 17.32g, fiber 1.87g, sugars 1.38g, protein 2.67g
Created by Chef Edwin Cabrera, Copyright © AdventHealth Press
