Servings: 4
A favorite side dish, red potatoes with chile powder, is made everywhere in Mexico it the country’s especially sweet red potatoes. The dish takes on a terracotta cast from the chile powder. Be generous and put extra chile in the skillet because the mixture should be a little spicy when served with simple vegetables. Sprinkle with fresh lime juice just before serving. Papas con Cebollas y Chile makes an omelet filling fit for Aztec gods.
Ingredients
4 medium-size red potatoes, cut into quarters
3 Tablespoons vegetable oil
1 large white onion, sliced
4 garlic cloves, chopped
Chile powder to taste, depending on the type of chile
1 teaspoon kosher salt
4 grinds of black pepper
3 chopped epazote leaves (optional)
1 lime
Directions
1. Bring salted water to a boil in a pot and cook the potatoes for 20 minutes, or until they are tender. Drain. Cool enough to handle and peel. Cut each quarter into a few thick slices.
2. Heat the oil in a large skillet and add the potatoes and onion. Turn with a spatula until the vegetables are pale gold. Add the garlic and cook until the garlic turns golden. Add the chile powder, salt, pepper, and epazote. Cook, stirring to coat the potatoes and lightly toast the chile powder. Sprinkle with lime juice just before serving.