Fried Potatoes With Chile Sauce

READY IN: 1hr
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Chile sauce:
  • in a large heavy saucepan, warm the oil over medium heat. sprinkle in the breadcrumbs and brown briefly.
  • add the garlic, oregano and chile.
  • stir in the water slowly to avoid lumps and add the vinegar and salt.
  • bring the sauce to a boil, then reduce the heat to a simmer.
  • cook the sauce for 20-25 minutes.
  • set aside. (the sauce can be made ahead. will keep refrigerated for 5 days and freezes well).
  • potatoes:
  • heat the broiler.
  • peel the cooked potatoes, if you wish. Slice the potatoes into thick rounds.
  • in a large, heavy ovenproof skillet, warm the oil over medium high heat. add the onion and garlic and saute till the onion is translucent.
  • stir in the potatoes, reduce the heat to medium, and fry until the potatoes are crisp and a little browned. (I like mine more than a little browned, but fix them the way you like.).
  • pour the chile sauce over the potatoes and scatter the cheese over the top.
  • place the potatoes under the broiler just long enough for the cheese to melt.
  • serve immediately, topped with sour cream, green onions or cilantro if you wish.
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