Whatever cuisine one might cook a potato dish never fails. At least not in my family.Hubby is fond of potatoes, but avoids, I am fond of potatoes and I relish them..no I just can’t resist. The Ranchero Skillet Potatoes were simple, mild and delicious. One can make them spicy but I kept the spice moderate. The cilantro cannot be missed as this definitely enhances the flavor.
I cooked these as a part of Mexican Breakfast for Buffet Table.
Ranchero Skillet Potatoes
1 large onion
1 small chilli
1 yellow bell pepper
2-3 tbsp olive oil
8-10 cloves garlic
Salt and pepper to taste
Fresh coriander to garnish
Boil the potatoes until they can be pierced with a fork yet still offer some resistance. Peel potatoes and dice.
Heat the oil in a heavy skillet and sauté the onion, garlic, chilies and pepper until just beginning to brown.
Add the diced potatoes and continue to sauté until the potatoes are nicely browned on all sides.
About halfway though the cooking, season to taste with the chili powder, salt and pepper.
Just before the cooking is finished add the cilantro and toss lightly.