Spicy Potatoes (Papas Picosas)

The heat in this spicy potato recipe comes from four jalapenos blended into the scrumptious sauce. Stuff these seasoned potatoes inside corn tortillas for a unique twist on tacos.

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  • Makes: 8 servings
  • Prep: 20 mins
  • Cook: 25 mins

Spicy Potatoes (Papas Picosas)

Directions

  1. In a very large skillet heat oil over medium-high heat. Carefully add potatoes. Cook for 10 minutes, turning occasionally and adding the onion and garlic for the last 5 minutes of cooking.
  2. Meanwhile, in a small saucepan heat broth just until warm. Transfer to a blender; add chile peppers and salt. Cover and blend until smooth.
  3. Carefully add broth mixture to potatoes; reduce heat to medium. Simmer, uncovered, for about 15 minutes or until potatoes are tender and liquid has been reduced to the consistency of gravy, gently stirring occasionally.
  4. Serve immediately as a side dish. If desired, use as a filling for corn tortillas. Garnish with sour cream and green onions, if desired.

From the Test Kitchen

*

Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

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Nutrition Facts (Spicy Potatoes (Papas Picosas))

  • Per serving:
  • 159 kcal ,
  • 7 g fat
  • (1 g sat. fat ,
  • 5 g polyunsaturated fat ,
  • 1 g monounsaturated fat ),
  • 0 mg chol. ,
  • 203 mg sodium ,
  • 23 g carb. ,
  • 2 g fiber ,
  • 2 g sugar ,
  • 3 g pro.
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