Coyote Chile Potatoes With Garlic
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 3 | Baking Potatoes, cut in 1 | |
| inch cubes | ||
| Olive oil for deep frying | ||
| Tequila salt | ||
| 5 | Cloves garlic, minced or | |
| more | ||
| 2 | Serrano chiles, chopped | |
| 1 | ds | Crushed red chile flakes, or |
| more | ||
| 1/2 | t | Cilantro |
| 3 | T | Dry sherry |
INSTRUCTIONS
In a deep, heavy sauce pan heat olive oil to approx 375 degrees. Drop in potato chunks and cook until tender.. about 4 minutes. Remove potatoes and pat dry with paper towels. Next heat 2 or so tablespoons of olive oil in a frying pan over medium-low heat, add garlic and serrano chiles, cook until soft. Next add the red chile flakes and stir.. then remove from heat. Add the cilantro and sherry to mixture then pour over the Potatoes and serve. Howlin' For Habaneros Posted to CHILE-HEADS DIGEST V4 #254 by Chipotle Coyote <coyote@calweb.com> on Dec 29, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 510
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 38.8mg
Potassium: 2427.5mg
Carbohydrates: 105g
Fiber: 12.5g
Sugar: 4.5g
Protein: 12.2g