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Bravo Potatoes Recipe

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This recipe for Bravo Potatoes, by , is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Julie Hodge
Added: Saturday, July 5, 2008


1 1/2 lbs russet potatoes, peeled and cut into 1/2 inch cubes (about 4 c.)
1 (14 oz.) can diced tomatoes, drained
4-5 garlic cloves, sliced
1/2 tsp. ground cumin
1/2 tsp. sugar
1/2 tsp. crushed red pepper flakes
10 dashes Tobasco sauce
salt to taste
lemon juice
fresh cilantro, chopped
coarse sea of kosher salt
2 tbsp. olive oil

In a large nonstick skillet, heat olive oil over medium-high heat until it shimmers. Fry cubed potatoes in a single layer until browned and partially cooked through, about 10 minutes. Turn once or twice with a spatula, but don't stir too often-they'll brown better if left alone. Pulse tomatoes, garlic, and seasonings in a food processor just to break up tomatoes (do not puree). After potatoes have browned, add tomato mixture and stir to coat. Reduce heat to medium and cook 5-8 minutes, or until potatoes are cooked through; stir often to prevent scorching. Transfer potatoes to a platter. Garnish with a drizzle of lemon juice, chopped cilantro, and coarse salt. Serve immediately.




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