| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Cuban | 6 | Servings | |
INGREDIENTS
| 2 1/2 | c | Russet potatoes, scrubbed |
| cut in 1/2" cubes | ||
| 1 | T | Vegetable oil |
| Salt and pepper | ||
| 1 | c | Jicama, cut in 1/2" cubes |
| 1/3 | c | Chopped onion |
| 2/3 | c | Red, green and yellow bell |
| peppers chopped | ||
| 2 | T | Chopped cilantro |
| 1 | T | Chopped parsley |
| Salt and pepper, to taste | ||
| Cre-Ol Spicy, see recipe |
INSTRUCTIONS
[1] In a heavy, deep, skillet, or wok, heat the oil and add the potatoes, tossing the potatoes to coat. Add a little salt and freshly ground pepper. Add the jicama. Reduce heat to moderate. Cover and cook, stirring often, until the potatoes are light brown and tender but firm, about 10 minutes. [2] Add onion and cook about 2-3 minutes. Add the peppers, toss and heat through, about 2 minutes. Turn off the heat. Season with 1 or 2 teaspoons of the spice blend. Serve with roasted chicken pieces, and sweet-sour slaw (like KFC's). NOTES : Pan fried potatoes, onions, and peppers, done chunky style with the skins on. There's a sweet crunch of jicama, creole spices, and a hint of Cuban cinnamon.
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Nutrition (calculated from recipe ingredients)
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Calories: 40
Calories From Fat: 22
Total Fat: 2.4g
Cholesterol: 0mg
Sodium: 3.3mg
Potassium: 105.7mg
Carbohydrates: 4.2g
Fiber: 1.7g
Sugar: 1.8g
Protein: <1g