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Photography: Randy Mayor; Styling: Melanie J. Clarke Photo by: Photography: Randy Mayor; Styling: Melanie J. Clarke

Red Chile Potatoes

"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

  • Yield: 8 servings (serving size: 1 cup)

Ingredients

  • 3 pounds red potatoes, cut into 1-inch pieces (about 10 cups)
  • 3 tablespoons vegetable oil, divided
  • 1/2 cup chopped green onions

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 177
  • Calories from fat: 28%
  • Fat: 5.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 1.7g
  • Protein: 3.7g
  • Carbohydrate: 28.9g
  • Fiber: 3.6g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 437mg
  • Calcium: 23mg
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Red Chile Potatoes Recipe

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