| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Cuban |
|
6 |
Servings |
INGREDIENTS
| 2 1/2 |
c |
Russet potatoes, scrubbed; cut in 1/2" cubes |
| 1 |
tb |
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 |
tb |
Chopped cilantro |
| 1 |
tb |
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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