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Jalapeno Potatoes




Source of Recipe


buny at rc


List of Ingredients




6 cups water
2 pounds small red potatoes
1/4 cup low salt chicken broth
1 medium onion, chopped
1 teaspoon minced gingerroot
1 jalapeno pepper, seeded and minced
1/2 teaspoon ground cumin
1/4 cup chopped fresh parsley
3 medium tomatoes, chopped, with their juice



Recipe



Buny's note: original recipe called for 1 cup peas to be stirred in with the potatoes at end of recipe.

Combine water and potatoes in a large saucepan. Boil until potatoes are just tender, about 12 minutes. Remove from heat, allow to cool sufficiently to handle, and cut into bite-size pieces.

Heat broth in large skillet. Add onion, gingerroot, jalapeno, cumin, and 2 tbl. parsley; saute until onion begins to soften, about 4 minues. Add tomatoes with their juice and 2 tbl. parsley, and simmer for 5 minutes. Stir in potatoes (and peas), and heat through, abut 4 additional minutes. Garnish with remaining parsley.