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
Recipe by Cooking Light November 2003
Credit: Photography: Randy Mayor; Styling: Melanie J. Clarke
177 calories; calories from fat 28%; fat 5.5g; saturated fat 0.4g; mono fat 3g; poly fat 1.7g; protein 3.7g; carbohydrates 28.9g; fiber 3.6g; iron 1.5mg; sodium 437mg; calcium 23mg.