Chili Dusted Pan-Fried Potatoes
This recipe is inspired by on of our favorite Tex-Mex restaurant chains in Dallas. These potatoes go great with fajitas, any other Tex-Mex food, or even as a standalone side dish. The light dusting of chili powder and red pepper flakes are what make these potatoes standout.
Ingredients:
1-2 pounds of potatoes. I typically use red potatoes but russet or white potatoes would work as well
Butter
Salt and pepper
Pinch of red pepper flakes
Pinch of chili powder
Cilantro as an optional garnish
White onion, chopped, as an optional ingredient
Directions:
Slice the potatoes into manageable wedges.
Preheat a large skillet and place enough butter to liberally coat the surface.
Arranged the potato wedges on the bottom of the pan to ensure that each wedge is in contact with the pan. If you cannot do that, you make need to cook these in batches since this is not a stir-fry approach.
Salt and pepper the potatoes.
After the potatoes become golden brown, flip them over and salt and pepper the new side.
Once the potatoes are cooked through, sprinkle red peppers flakes to taste over the potatoes on both sides.
Sprinkle both sides of the potatoes with chili powder to create a light dusting on each side.
Serve with cilantro and onions as garnish.
If you prefer onions with potatoes, which I do, you can add chopped or sliced onions to the pan in Step #3.
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