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Bravo Potatoes Recipe

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This recipe for Bravo Potatoes is from The Chappell Hodge Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
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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