Total Time
50mins
Prep 20 mins
Cook 30 mins

This is a side dish for your favorite Mexican dish. It is especially good served this with alambres or other grilled meats. From the San Francisco Chronicle.

Ingredients Nutrition

Directions

  1. Cut the potatoes in half lengthwise and drop them into a saucepan of cold water (the potatoes should be completely covered with the water. Add 1 teaspoons salt to the water. Place the pan over high heat and bring to a boil. Partially cover the pot, reduce the heat and simmer for 8 minutes. Drain the potatoes.
  2. When the potatoes are cool enough to handle, cut them into 1/2-inch slices. Stack the slices and cut into 1-inch cubes.
  3. Heat a large, heavy skillet over medium heat. Add 2 tablespoons of the olive oil to the skillet and when hot, add the potato cubes, spreading them out in a single layer. Cook over medium heat without turning for at least 10 to 12 minutes. When the potatoes are brown and crusty, turn them using a wide spatula. Continue cooking the potatoes until the second side is also brown and nicely crusty.
  4. Meanwhile, heat the remaining 1 tablespoon olive oil in another skillet. Add the chili strips, onion and bell pepper, and sauté for 8 minutes, just until the vegetables have softened. Add the cream and remove from heat. This step completes the rajas.
  5. When the potatoes are ready, stir in the rajas.

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