An Inside Look at Healthy Living...

Sunday, July 31, 2016

Mexican Potatoes

Mexican Potatoes

This is a tasty, any-time side dish to be used with any entree.  


18-20 small rose potatoes, cut into small 1 inch pieces, boiled, cooked until tender, and drained well.
1 cup of sliced white onions, chopped
1 cup of sliced, sweet red and green bell peppers
1 sliced Pasilla chili
1/3 tsp of dried oregano
salt and pepper to taste
1/2 cup of olive oil


In a large non-stick pan,  add all the onions, peppers, Pasilla chili and olive oil. Sautee these vegetables until tender, about 3-4 minutes. Add the potatoes, salt and black pepper to the saucepan. Cook for another 8-10 minutes, stirring occasionally.    Serve and enjoy.