Fried Mexican Capsicum Potatoes Recipes

FRIED MEXICAN CAPSICUM & POTATOES

A deliciously spiced potato/capsicum side dish to complement grilled chicken or fish, or to accompany other Mexican dishes. Posted for the 2005 Zaar World Tour, this recipe has been adapted from an International Masters '1001 Recipes for Pan or Wok' recide card. If like me, you don't like really spicy food, omit the chillies and add dried Italian or Greek herbs, and perhaps 1/2 teaspoon cumin. Realise of course that this is then no longer really a Mexican dish! Testimony surely to just how many recipes are so easily crossing national and international boundaries!

Provided by bluemoon downunder

Categories Potato

Time 35m

Yield 6 serving(s)

Number Of Ingredients 13

Fried Mexican Capsicum & Potatoes image

Steps:

Cut the potatoes into 6mm/1/4 inch slices, heat the oil in a large pan or wok (preferably non-stick), add the potatoes and fry for 10 minutes, turning occasionally, until crisp and golden.
Meanwhile, deseed and finely dice the capsicum; and wearing rubber gloves, deseedand roughly chop the chillies; peel and finely chop the onions and garlic; drain and roughly chop the tomatoes (reserving the juice in case you need to add a little in steps 2 or 3); add the capsicum, onions, garlic and chillies to the potatoes; and fry for a further 10 minutes, turning frequently, adding a little of the reserved tomato juice if you feel you need a little moisture. (It is essential to keep turning the mixture at this stage so that the potatoes don't stick to the pan or wok).
Add the tomatoes to the mixture, cook for a further 4-5 minutes or until it is piping hot; add the lime juice and seasoning; garnish with the coriander and serve.

Nutrition Facts : Calories 230.5, Fat 9.6, SaturatedFat 1.3, Sodium 15.5, Carbohydrate 34.5, Fiber 5.4, Sugar 7.1, Protein 4.7

Ingredients

700 g new potatoes
4 tablespoons vegetable oil
1 red capsicum
1 green capsicum
1 yellow capsicum
4 small chilies
2 red onions
4 garlic cloves
1 (400 g) can plum tomatoes
1 tablespoon lime juice
salt, to taste
fresh ground pepper, to taste
fresh coriander, chopped, to garnish

POTATOES AND PEPPERS

This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.

Provided by littlehemmy

Categories Side Dish Potato Side Dish Recipes

Time 30m

Yield 4

Number Of Ingredients 5

Potatoes and Peppers image

Steps:

Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.

Nutrition Facts : Calories 389.2 calories, Carbohydrate 53.5 g, Fat 18.4 g, Fiber 5.2 g, Protein 5.2 g, SaturatedFat 2.6 g, Sodium 13.9 mg, Sugar 7.3 g

Ingredients

⅓ cup olive oil
6 potatoes, sliced
2 large red bell peppers, sliced into rings
1 large sweet onion, peeled and chopped
salt and pepper to taste

MEXICAN POTATOES

Spicy fried potatoes with soured cream for dipping, great as part of a Tex-Mex meal

Provided by Good Food team

Categories Dinner, Side dish

Time 35m

Number Of Ingredients 9

Mexican potatoes image

Steps:

Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.
Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.

Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium

Ingredients

800g potato , cut into cubes
1 tbsp olive oil
1 onion , finely chopped
1 garlic clove , finely chopped
½ tsp mild chilli powder
½ tsp paprika
1 tsp cumin
½ tsp cayenne pepper
soured cream , to serve

More about "fried mexican capsicum potatoes recipes"

TACOS DE PAPA (FRIED POTATO TACOS) - CHICANO EATS

Web May 2, 2017 For the filling: Place your potatoes and garlic cloves in a large pot or dutch oven, cover with water by about an inch and bring to a …
From chicanoeats.com
4/5 (6)
Estimated Reading Time 4 mins
Cuisine Mexican

For the filling: Place your potatoes and garlic cloves in a large pot or dutch oven, cover with water by about an inch and bring to a boil over medium heat. Once the water comes to a boil, reduce the heat to medium-low and simmer your potatoes for 15 minutes until they're soft.
Transfer your potatoes and garlic to a bowl, mash, and season with salt, pepper. Taste for salt and adjust.
For the sauce: In a large pot or dutch oven, add the tomatoes, onion, tomatillo, and the garlic, cover with water by an inch and bring to a simmer.
Simmer for 10-15 minutes over medium heat so the tomatoes get soft. Strain the vegetables then add to a blender pitcher with the chicken stock (or vegan alt.), salt and pepper and blend until smooth, making sure not to seal the lid completely so your blender doesn't explode.

Fried Mexican Capsicum Potatoes Recipes

FRIED MEXICAN CAPSICUM & POTATOES

POTATOES AND PEPPERS

This dish is a classic: Easy, filling, and very tasty! I served it as a side with grilled shrimp and corn on the cob and it was a huge hit. Would also be good at breakfast instead of hash browns.

MEXICAN POTATOES

Spicy fried potatoes with soured cream for dipping, great as part of a Tex-Mex meal

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