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Bravo Potatoes




Source of Recipe


Sunday_Dinner@yahoogroups.com

Fry in 2 T. Olive Oil:
1 1/2 lbs. russet potatoes, peeled, cut into 1/2" cubes (about 4 cups)

Pulse; Add to Potatoes:
1 can (14 oz.) diced tomatoes, drained
4 - 5 cloves garlic, sliced
1/2 t. ground cumin
1/2 t. sugar
1/2 t. crushed red pepper flakes
10 dashes Tabasco
Salt to taste

Garnish with:
Drizzle of lemon juice
Chopped fresh cilantro
Coarse sea salt


In a large nonstick skillet, heat olive oil over medium-high heat
until it shimmers.

Fry cubed potatoes in a single layer until browned and partially
cooked through, about 10 minutes. Turn once or twice with a spatula, but
don’t stir too often—they’ll brown better if left alone.
Pulse tomatoes, garlic, and seasonings in food processor just to break
up tomatoes (do not puree). After potatoes have browned, add tomato
mixture and stir to coat. Reduce heat to medium and cook 5 – 8 minutes, or until
potatoes are cooked through; stir often to prevent scorching. Transfer potatoes
to a platter.

Garnish with drizzle of lemon juice, chopped cilantro, and coarse sea
salt.

Serve warm or at room temperature