Mexican Style Baby Potatoes
by Tarla Dalal
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Added to 54 cookbooks
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Excitement to the core, the Mexican Style Baby Potatoes is surely not baby stuff! With lip-smacking refried beans, tangy salsa, sour cream, seasonings and herbs, the baby potatoes transform into a really exotic treat, Mexican style! You can keep the boiled potatoes, refried beans and other ingredients ready in advance but prepare this marvellous dish just before serving, to retain the fresh taste and texture. When you have the ingredients ready, it takes less than ten minutes to cook this. Refried beans and salsa can be prepared in batches and stocked in the Refrigerator A good accompaniment to a Mexican meal of Tomato, Cabbage and Bean Soup , Mexican Salad Bowl , Flour Tortillas and Mexican Rice .
- Heat the butter in a broad non-stick pan add the potatoes, mix well and cook on a high flame for 4 to 5 minutes or till the potatoes turn light brown in colour, while stirring occasionally.
- Add the refried beans, salsa, sour cream, oregano, chilli flakes and salt, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
- Serve immediately garnished with spring onion greens.
Nutrient values per serving
|Vitamin A||525 mcg|
|Vitamin B1||0.2 mg|
|Vitamin B2||0 mg|
|Vitamin B3||1.1 mg|
|Vitamin C||37.8 mg|
|Folic Acid||26.4 mcg|
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