"In the San Luis Valley of southern Colorado, late fall was harvest time for potatoes. As a young child, I would go with my mother and grandmother to glean the tiny red potatoes left behind by the harvester. These would become the tastiest morsels, sautéed and combined with various seasonings that the women of the house always had on hand." -TM
Cooking Light NOVEMBER 2003
Place the potatoes in a Dutch oven. Cover with water, and bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain.
Heat 1 1/2 tablespoons vegetable oil in a large nonstick skillet over medium-high heat. Add half of potatoes; sauté 8 minutes or until lightly browned. Remove from the pan. Repeat procedure with remaining oil and potatoes. Place potatoes, onions, Chile Colorado, and salt in pan, and cook over medium heat 1 minute or until thoroughly heated, stirring constantly.
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