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Mexican potatoes

Spicy fried potatoes with soured cream for dipping, great as part of a Tex-Mex meal

  • Prep: 5 mins
    Cook: 30 mins
  • Serves 4
  • Easy
  • Serves 4
  • Easy
  • Calories 195
  • Carbohydrates 38
  • Saturated Fat 1
  • Sugar 3
  • Protein 5
  • Fat 4
  • Fibre 3
  • Salt 0.06

Nutrition per serving

  • Calories 195
  • Carbohydrates 38
  • Saturated Fat 1
  • Sugar 3
  • Protein 5
  • Fat 4
  • Fibre 3
  • Salt 0.06

Ingredients

  • 800g potatoes, cut into cubes
  • 1 tbsp olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, finely chopped
  • ½ tsp mild chilli powder
  • ½ tsp paprika
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • soured cream, to serve

Method

  1. Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.

  2. Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.

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