Prep Time: 5 minutes minutes
Cook Time: 20 minutes minutes
Course: Appetizer, Side Dish
Keyword: kid-friendly, side dish, whole30
Servings: 3
Ingredients for Patatas
- 3 medium Russet potatoes peeled and large dice* see below for example
- 3 Tbsp EVOO
- 3 garlic cloves minced
- 3 dried chilis seeded finely diced
- ½ tsp cumin
- 2 tsp paprika
- 2 tbsp red wine vinegar
- 1 small green pepper thinly sliced
- Sea salt and freshly ground pepper to taste
Ingredients for Sauce
- 2 tbsp evoo
- ½ small onion finely diced
- 3 cloves garlic diced
- 1 tbsp paprika
- ½ cup mayo check your labels to remain whole30 or Paleo
- 1 tsp tomato paste
- 1 tbsp hot sauce I used Cholula
- 1 tbsp red wine vinegar
- Large pinch of salt and a few grinds of black pepper
Heat a skillet over medium high heat, add 2 tbsp olive oil, add in onion and garlic, stirring frequently to prevent garlic from burning. Sauté for 3-5 minutes, until soften, then add in paprika and allow to cool. In a food processor or high-powered blender, add all the ingredients for the sauce, and season with salt and pepper to taste. Place in a bowl and refrigerate while you prepare the potatoes
In a medium to large pot, bring water to a boil, while you are waiting for the water to boil, make the paste. In a small bowl or measuring cup, add the garlic, chilis, cumin, paprika, red wine vinegar until you form a paste, set aside
Once the water is boiling, add large pinch of salt, and the potatoes, cooking until just fork tender, about 8-10 minutes. Be sure not to overcook, as they can more easily break. Drain and allow to cool
Heat a skillet over medium-high heat, add the oil, and carefully add the potatoes, turning them frequently, until golden- about 8-10 minutes
Add the paste, and green pepper, carefully mixing, ensuring everything is evenly coated, cook for another 2-3 minutes, add course sea salt to taste
Serve potatoes with sauce