Papas con Chile is a simple, delicious vegan and gluten-free dish made with crispy fried potatoes cooked in a fresh tomato sauce with jalapeños. Enjoy as a side for breakfast or stuffed into tacos.
1/3 cup sunflower oil or other neutral flavored oil like grapeseed or avocado
1 1/2 pounds Yukon gold potatoes, peeled and diced
6 ounces ripe tomatoes (about 3 small), halved or half of a 15-ounce can diced tomatoes, juice and all
1/4 medium red onion, plus a few more thin slices for garnish
1 clove garlic
1 jalapeño, stemmed and cut in half (seeds removed if you’d like it less spicy)
1/2 cup cilantro leaves and tender stems
2 tablespoons fresh lime juice, from 1 lime
1/2 teaspoon kosher salt
2 tablespoons thinly sliced garlic chives or scallions for garnish, optional
Heat the oil. Heat oil in a large frying pan over medium-high heat until shimmering and hot, but not smoking. Test to see if oil is hot enough but adding one piece of potato. If it is immediately covered in bubbles the oil is ready. If not, give it another minute and try again.
Fry the potatoes. Add potatoes and spread into an even layer. Let cook, undisturbed, until the potatoes are browned on one side and easily move around in the pan, about 5 minutes. Give a stir and continue to cook until they are fork tender and lightly golden, about another 5 minutes.
Make the sauce. Meanwhile combine the tomatoes, 1/4 red onion, garlic, jalapeños, cilantro, lime juice, and salt in a blender. Blend until very smooth. Taste with a chip and add more salt or lime juice if needed.
Fry the sauce. Pour sauce over the potatoes and fry, stirring to combine, until sauce is thickened slightly and fragrant, about 2-3 more minutes. Season with salt and freshly ground black pepper.
Dig in! Sprinkle with garlic chives, scallions, and/or red onion slices and serve.
Keywords: papas con chile