Potatoes Latino

Oxmoor House
6 servings.


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18 thin fresh asparagus spears
6 large round red potatoes (about 2 1/2 pounds), cut into 1/4-inch-thick slices
Vegetable cooking spray
1 cup chopped purple onion
2 cloves garlic, minced
1 whole fresh Anaheim chile, seeded and minced
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cups chopped fresh tomato
1/4 cup canned no-salt-added chicken broth, undiluted
3 tablespoons cider vinegar
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese
2 tablespoons chopped fresh cilantro


Snap off tough ends of asparagus. Remove scales from stalks with a knife or vegetable peeler, if desired. Cut spears into 1-inch pieces. Set aside.

Cook potato in a Dutch oven in boiling water to cover 10 minutes. Add asparagus; cook 5 minutes or until potato is tender and asparagus is crisp-tender. Drain and set aside.

Coat Dutch oven with cooking spray; place over medium-high heat until hot. Add onion, garlic, and chile; saute until crisp-tender. Add cumin and oregano; saute 1 minute. Stir in tomato, broth, and vinegar. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Add potato mixture; toss lightly to coat. Sprinkle with cheese and cilantro. Serve warm.

Created date

August 2009

Nutritional Information

Calories 261
Caloriesfromfat 15 %
Fat 4.4 g
Satfat 2.2 g
Monofat 0.1 g
Polyfat 0.4 g
Protein 11.3 g
Carbohydrate 46.9 g
Fiber 0.0 g
Cholesterol 12 mg
Iron 0.0 mg
Sodium 145 mg
Calcium 0.0 mg