Recipe by **Pebbles**
You might find these on a traditional Spanish tapas table. Tons of flavor.
Top Review by Princess Tomato
I'm REALLY sorry, but I just didn't like this at all. I'm still rating it as a 3, though, because my boyfriend liked it. I'm not sure what I didn't like...I think the Tabasco was part of the problem. And the tomatoes. I think I would have preferred using Rotel - something where the tomatoes have some spice already soaked into them. In fact, I'm willing to bet I would have liked it a lot better in that situation. I might try this again sometime, and just leave out the Tabasco and substitute Rotel for the diced tomatoes. Given that my boyfriend liked it, though, there's absolutely nothing wrong with the recipe as is. Just depends on tastes, I suppose. I do think I will try it again with the mods I suggested. Thanks!
- 2 tablespoons olive oil
- 1 1⁄2 lbs russet potatoes
- 1 (14 ounce) can diced tomatoes, drained
- 5 garlic cloves, sliced
- 1⁄2 teaspoon ground cumin
- 1⁄2 teaspoon sugar
- 1⁄2 teaspoon crushed red pepper flakes
- 10 dashes Tabasco sauce (or to taste)
- lemon juice
- chopped fresh cilantro
Directions See How It's Made
- Peel and cut potatoes into 1/2 inch cubes. Fry potatoes in oil in single layer until browned and partially cooked, about 10 minutes. Turn once or twice, but not often so they brown better.
- Pulse tomatoes, garlic, seasonings in food processor just to break up (do not puree).
- Add to browned potatoes and stir to coat.
- Reduce heat to medium and cook abou 8 minutes or until cooked through. Stir often to prevent scorching.
- Garnish with lemon juice, cilantro, sea salt.
- Serve warm or at room temperature.