Ok, so we’ve had Jo’s Favorite Potatoes…now it’s time for Sara’s favorite! These are actually what I used to refer to as Jo’s spicy potatoes – but then Jo once asked me “what spicy potatoes?” So now, I call them my favorite as to eliminate confusion. They are superbly simple and sublimely tasty. It may seem like you’re making a lot of potatoes, but trust me…once you’ve tasted them, it’ll seem like there can never be enough! Use these as a side to just about anything – Green Enchiladas, Black bean tamales, Veggie Burger, Zucchini fritter, you name it! It also makes a lovely addition inside a burrito (in fact, are crucial to my breakfast burritos: recipe coming soon) or veggie casserole. Hell, even a big plate of them by themselves if you’re needing a bit of cozy comfort and want something lower cal than a pint of Purely Delicious Butter Pecan vegan ice cream topped with vegan dulce de leche (or caramel) and crumbled Snicker Dudes…
Ingredients:
4-5 medium to large Red potatoes, diced into 1/2 inch cubes
1 TBSP extra-virgin olive oil
1 TBSP Cumin
1 TBSP Garlic powder
2 tsp Chili powder
1/4-1/2 tsp* Cayenne powder (*adjusted from the originally posted 1 tsp)
salt and pepper to taste
Directions:
1. Heat oil in skillet over medium-high heat. Add diced potatoes. Turn heat down to medium.
2. Sauté approximately 8-10 minutes, stirring occasionally. You don’t want to stir too often because you want browning to happen. Add spices, stirring to coat the potatoes. Sauté another 5 minutes or so, allowing for more browning.
3. Once potatoes have browned to your satisfaction, add 1/4 C water. Cover and let water boil to evaporation.
4. Once water is gone, uncover, salt and pepper to taste. Check to make sure they are cooked through, otherwise continue cooking until done, but if cut small enough, they should be done by now. Serve hot!
The water will give a wonderful mushy, yet crispy appeal. This is why you wait to add the water until after they have browned and crisped to satisfaction. That way you have crispy AND mushy! I guess mushy may not be the most appealing way to describe it – perhaps soft and light would be more appetizing, whatever. Of course, you can also eliminate the water step and just have crispy diced potatoes – just make sure that the potatoes are completely cooked through. One bite into a half cooked potato..ugh, I don’t even want to think about it. Also note, sometimes if you go nuts with the water you’ll need to add more spices..just be aware of that. A nice variation is to squeeze a bit of lime juice and toss in some cilantro once they’re done…mmm..I’m so hungry for potatoes right now!
Happy Cooking!
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Hey Sara. I told you I would make it over here eventually. Some of the things here look pretty good actually! I may have to give some a try!
Hi Sara! Thanks for the comment on my page. I like what you’ve done with your page and all the potato recipes, my kind of gal! lol I have made potatoes in this similar style so I know they have to be yummy! Keep up the nice posts, I’ll be sure to keep returning!
Thanks Matt for checking me out and having an open mind! I hope you do try out a few recipes, and let me know how they work out for you! I would recommend trying the bean burger recipe. If my omni father can love (and request) these burgers, any omni can!
mmm…i love these potatoes! But I would warn others than 1 tsp of cayenne is quite a lot, and will make them VERY spicy. I love spicy food, but only put in 1/4 to 1/2 a tsp of cayenne in this recipe. Of course, if I’m using them in breakfast taquitos, I usually add a salsa to them also.
Oh, right! Sorry about that..I should have specified that it can become very spicy with both the chili powder AND cayenne!
I’ve adjusted the recipe to reflect Jo’s very wise observation of the amount of cayenne added to the potatoes!
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