You are currently browsing the category archive for the ‘Side Dishes’ category.

We made these this morning as a filling for breakfast tacos (as we call them in Texas, rather than breakfast burritos).  These were popular at our Easter brunch, and if you try them you’ll see why.  They are crispy and a bit spicy on the outside, and creamy, like mashed potato on the inside.  We seasoned these with salt and pepper, cumin, paprika, and a bit of cayenne.  An alternative version, great for a side dish with dinner, would be to use 2 teaspoons of chopped fresh rosemary (or 1/2 tsp dried rosemary) and a teaspoon of minced garlic (or some garlic powder).  The recipe is adapted from Mark Bittman’s How to Cook Everything.

  • 1 1/2 to 2 lb waxy red or white potatoes (although we just used regular Idaho potatoes with good results), peeled and cut into 1/2- to 1-inch cubes
  • 1/4 cup olive oil (more for crisper potatoes, less for less fat)
  • Salt and freshly ground black pepper to taste
  • Cumin, paprika, cayenne to taste (or whatever sounds good to you)

Directions:

  1. Place potatoes in a pot of salted water, bring to a boil, and simmer for 10 minutes or so until nearly tender.  If they get too tender they won’t hold up well in the pan, but that’s okay because the crumbly bits get crispy and wonderful.
  2. Heat the oil in a large pan (large enough to cook the potatoes in close to a single layer) over medium-high heat.  Once the oil is hot, add the potatoes and cook, stirring occasionally (not constantly) for 10-0 minutes until they are starting to get nicely browned.  Add the salt, pepper and other seasonings to taste, and continue to cook for another 5 minutes, stirring frequently, until deeply browned and crispy all over.  Serve immediately.