Potatoes Latino

Potatoes Latino
Potatoes Latino is a gluten free and vegetarian recipe with 6 servings. One portion of this dish contains roughly 11g of protein, 6g of fat, and a total of 208 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. It works well as a reasonably priced side dish. A mixture of anaheim chile, round potatoes, cider vinegar, and a handful of other ingredients are all it takes to make this recipe so scrumptious. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

1
Snap off tough ends of asparagus.
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AsparagusAsparagus
2
Remove scales from stalks with a knife or vegetable peeler, if desired.
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VegetableVegetable
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PeelerPeeler
KnifeKnife
3
Cut spears into 1-inch pieces. Set aside.
4
Cook potato in a Dutch oven in boiling water to cover 10 minutes.
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PotatoPotato
WaterWater
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Dutch OvenDutch Oven
5
Add asparagus; cook 5 minutes or until potato is tender and asparagus is crisp-tender.
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AsparagusAsparagus
PotatoPotato
6
Drain and set aside.
7
Coat Dutch oven with cooking spray; place over medium-high heat until hot.
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Cooking SprayCooking Spray
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Dutch OvenDutch Oven
8
Add onion, garlic, and chile; saute until crisp-tender.
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GarlicGarlic
Chili PepperChili Pepper
OnionOnion
9
Add cumin and oregano; saute 1 minute. Stir in tomato, broth, and vinegar. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes.
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OreganoOregano
VinegarVinegar
TomatoTomato
BrothBroth
CuminCumin
10
Add potato mixture; toss lightly to coat.
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PotatoPotato
11
Sprinkle with cheese and cilantro.
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CilantroCilantro
CheeseCheese
12
Serve warm.
DifficultyHard
Ready In45 m.
Servings6
Health Score65
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