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Simple New Potatoes, Onions, and Chiles Cooking Recipes

New Potatoes, Onions, and Chiles

 

I like to use the tiniest new potatoes that I can come by for this dish; brown skinned, red, or yellow, or a mixture of colors. Serve it with grilled fish.


Makes 6 servings

  • 3 tablespoons olive oil

  • 1 tablespoon soy sauce

  • 1 pint (10 ounces) boiling onions, boiled in water to cover for 1 minute, drained, and peeled; or one - half 16 ounce package frozen baby onions, thawed

  • 2 pounds smallest (about 1 inch in diameter if available) new potatoes, simmered in salted water to cover until just tender, 8 to 10 minutes, and drained

  • 1 small jalapeno chile, seeded and minced

  • 1/4 cup dry white wine

  • 1/4 cup chicken stock

  • 3 tablespoons chopped fresh cilantro

  1. Heat the olive oil in a medium size saute pan with sloped sides over medium heat.

  2. Stir in the soy sauce and onions. Cook, tossing, until the onions are tender and begin to turn golden brown, about 10 minutes.

  3. Add the potatoes, chile, wine, and stock. Simmer until the sauce thickens, tossing to coat the vegetable, 3 to 4 minutes.

  4. Serve very hot, garnished with the cilantro.

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