Prep 15 mins
Cook 35 mins
A different way to enjoy potatoes.
- 1 onion, chopped
- 2 jalapenos, seeded and diced
- 1 clove garlic, minced
- 1 tablespoon vegetable oil
- 2 lbs potatoes, cut into 1 inch cubes
- 2 (8 ounce) cans tomato sauce
- 1 (7 ounce) candiced green chilies
- 2 tablespoons cornstarch
- 1⁄4 cup water
- In a large skillet, saute onion, jalapenos and garlic in veg. oil.
- Add potatoes and continue to cook.
- When potatoes begin to brown, add tomato sauce and green chiles.
- Cover and simmer 30 minutes.
- In a small bowl dissolve cornstarch with 1/4 cup water and stir into potato mixture to thicken sauce.
- Serve with warm tortillas.
Lovely potato dish. When I cooked it there was no need for the cornstarch, the potatoes were nicely coated with the tomato sauce, I added a good handful chopped mix of parsley and coriander at the end of the cooking time and served this with sour cream on the side.
Sorry, but these just weren't for us. We expected them to have more flavor, but really all you taste is the tomato which I even used a little less of to begin with. I also had trouble cooking these.... my potatoes were not browning and the onions, jalapenos, and garlic were all burning in the pan pretty bad and sticking... so I never got my potatoes "brown" before having to add the sauce and chilies. I tried them as is first, and afterwards added some salt and pepper and some chopped fresh parsley and they were better but still just not something we enjoyed. Sorry! Oh and I never had to add the cornstarch either as it wasn't really needed.