I first had this wonderful dish during our stay in Mexico. It is originally a spanish dish but the Mexicans sure knew how to do this right! Crispy baby potatoes smothered in a spicy tomato jam then garnished with mayo and cilantro. I have been craving this since i have been back and went on the search for the perfect recipe! I have made some changes to the "authentic" recipes i found online to better replicate what i tasted in Mexico and also added bacon...cause well...its bacon (although it can be omitted!!)
Ingredients:
3 cups baby red potato's, sliced in half
3 slices Bacon (optional)
3 Garlic cloves, minced
1 small can of fire roasted tomato's
1 scotch bonnet pepper or habanero minced
1/4 tsp smoked paprika
2 tbsp sour cream
1/2 lime
olive oil
Salt
Pepper
2 tsp chopped Cilantro
1 tsp chopped chives
Take your sliced baby potato's, drizzle olive oil over them and toss with salt and pepper. Roast at 375F for 30-40 minutes or until cooked through and crispy on the edges.
While the potato's are cooking, cook your bacon in a saucepan until crispy. Remove the bacon( set aside) and reserve the bacon grease.
Add your can of Tomato's, garlic, smoked paprika and hot pepper to the bacon grease. Lower heat to low and allow to simmer
The tomato mixture will reduce until no liquid is left. At that point add back the bacon and set aside.
Combine your sour cream with half a lime juice. Set this aside as well.
Once the potato's are ready toss them woth the fresh cilantro while still hot.
Then add the tomato mixture. Toss well to combine.
Drizzle your lime sour cream over the potato's and garnish with fresh chives.
Seriously so damn delicous!!
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