Ingredients
Equipment
Method
- 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. Season with salt and 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 again with salt and freshly ground black pepper.
- Dig in! Sprinkle with garlic chives, scallions, and/or red onion slices and serve.
Nutrition
Video
Notes
- Make-ahead Instructions: Sauce for the potatoes can be made up to 3 days in advance. Any leftover potatoes can be stored in an airtight container in the refrigerator for up to 5 days. Rewarm in the microwave or on the stove with a little extra water until hot.
- For a spicier dish: Leave the seeds and ribs in the jalapeños when blending the salsa.
- Frying tips: Ensure the oil is hot before adding the potatoes to achieve crispy results. Test to see if the oil is hot enough by adding a piece of potato to the oil. If it is immediatley covered in bubbles it is ready.
- Serving suggestions: For a complete meal, serve with fried or scrambled eggs and tortillas for breakfast or pair with tacos for dinner.