Potatoes with a Mexican touch!
I spent a great Saturday lunch with my husband’s family, enjoying a good food and a wonderful red wine.
This time, I found so delicious a recipe that my mother in low prepared, “Spicy Lemon Baby Potatoes” that was one of the side dishes for the lamb chops where my father in low played a great role in front of the BBQ grill.
I am very focus in having good habits to eat healthy and yummy, but potatoes are a good choice for weekends while be cholesterol fat free and not fried.
I really like very much to eat steamed potatoes and baked potatoes, in moderation are very good for any diet.
Here you have good details about potatoes but remember to eat them in moderation is a healthy side dish for the whole family.
Those potatoes are very easy to make and super deli.
Ingredients
- 1 pound Baby potatoes
- 1 chili Serrano
- 1 lemon juice
- 1 clove garlic or ¼ white onion
- ½ cup chicken broth or water
- 1 tsp salt
- 2 tablespoons olive olive
Instructions
Place baby potatoes in a medium pot, add enough water to cover the top of the potatoes. Add ½ tsp salt to the water, bring to boil in high heat. Reduce heat to medium low and cover the pot with a lid. Cook the potatoes for 20 to 25 minutes until tender. Drain the potatoes in a colander.
Put the rest of the ingredients (except the oil) in the blender and blend it for 1 minute.
Put a pan in medium high heat, add the spicy mix, then the cooked potatoes, sauté until be absorbed all the liquids and get a golden look.
Bring the potatoes out of the heat and place them on a plate, add the olive oil and mix well. Enjoy this simple recipe with a Mexican twist flavor.