Rating: 5 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 1

"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

Theresa Marquez
Recipe by Cooking Light November 2003

Gallery

Photography: Randy Mayor; Styling: Melanie J. Clarke

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the potatoes in a Dutch oven. Cover with water, and bring to a boil. Reduce heat; simmer 20 minutes or until tender. Drain.

    Advertisement
  • 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.

Nutrition Facts

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; cholesterol 0mg; iron 1.5mg; sodium 437mg; calcium 23mg.
Advertisement
Advertisement