Fill a simple fried potato with the mass of flavors that it will give butter, onions, jalapenos, garlic, chili powder, cilantro and lime zest. Diced potato pre-boiled, and then fried in a pan with spices in a mixture of vegetable and butter until golden crisp on all sides. At the very end mixed with fresh cilantro and aromatic lime zest. It is also excellent. a way to use yesterday’s leftovers from the boiled yesterday potatoes. Such potatoes are perfect for breakfast or in as a side dish for meat or fish dishes. Share with friends: 
Time: 50 minutes Difficulty: Easy Servings: 4 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3 large potato tubers, chopped
- 1/3 Art. rapeseed oil
- 2 tbsp. l (30 gr.) Butter
- 1 small Spanish onion, chopped into small pieces cubes
- 1 jalapeno pod, chopped into small cubes (with seed)
- 2 garlic cloves, finely chopped
- 2 tbsp. l Ancho Chili Powder
- 1/4 Art. chopped fresh cilantro
- Grated zest of 1 lime
Recipes with similar ingredients: potatoes, jalapenos, peppers ancho, cilantro
Recipe preparation:
- Put the potatoes in a large pot, pour cold water and add 1 tbsp. l salt. Bring to a boil and cook until potatoes will not fall apart when pierced with a fork, 20-25 minutes. Drain the water.
- In a large skillet, heat the vegetable and butter. Add onions and jalapenos and sauté until tender. about 5 minutes. Add garlic and fry for another 30 seconds. Intervene powder with chili ancho.
- Add potatoes to the pan, salt, pepper and mix lightly by breaking a potato with a metal spatula. Spread the potato mixture in one even layer and fry until golden crust from the bottom, about 5 minutes. Turn over the potatoes and again gently spread in a flat layer; fry until golden brown below, about 5 more minutes. Stir in cilantro and lime zest. Serve with pork chop on the bone.
