A Pati Jinich Recipe
Potatoes with Kikapú Sauce
6 to 8 servings
Papas con Salsa Kikapú
Ingredients
- 3 pounds baby potatoes, halved
- 3 tablespoons butter
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 garlic clove, minced
- ½ teaspoon dried oregano
- 1 cup Kikapú Sauce with Colorado Chile
- Fresh parsley, chopped to garnish
To Prepare
- Boil the baby potatoes in salted water until they feel tender when pierced with a fork, about 20 minutes. Drain.
- In a large skillet, heat the butter and olive oil over medium-high heat. Once the butter has melted, add the potatoes, season with salt and pepper, and cook for about 10 minutes, stirring occasionally, until browned. Add the garlic and cook until golden, just a minute.
- Add the oregano, stir, and add the Kikapú sauce. Toss well and cook for 2 to 3 minutes more. Remove from heat and sprinkle the parsley on top.
