Fried Potatoes With Chile Sauce

Total Time: 1 hr Preparation Time: 20 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 4 baking potatoes (boiled or baked till tender)
• 3 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 1 cup red chili sauce (recipe included)
• 4 ounces grated asadero cheese (or monterey jack)
• sour cream
• green onion
• cilantro
• 3 tablespoons vegetable oil
• 3 tablespoons fine textured dried breadcrumbs
• 2 garlic cloves, minced
• 1 1/2 teaspoons oregano
• 1/2 cup ground dried mild red chili peppers
• 5 cups water
• 2 tablespoons vinegar, preferably cider
• 1 1/2 teaspoons salt

Recipe

• 1 chile sauce:.
• 2 in a large heavy saucepan, warm the oil over medium heat. sprinkle in the breadcrumbs and brown briefly.
• 3 add the garlic, oregano and chile.
• 4 stir in the water slowly to avoid lumps and add the vinegar and salt.
• 5 bring the sauce to a boil, then reduce the heat to a simmer.
• 6 cook the sauce for 20-25 minutes.
• 7 set aside. (the sauce can be made ahead. will keep refrigerated for 5 days and freezes well).
• 8 potatoes:.
• 9 heat the broiler.
• 10 peel the cooked potatoes, if you wish. slice the potatoes into thick rounds.
• 11 in a large, heavy ovenproof skillet, warm the oil over medium high heat. add the onion and garlic and saute till the onion is translucent.
• 12 stir in the potatoes, reduce the heat to medium, and fry until the potatoes are crisp and a little browned. (i like mine more than a little browned, but fix them the way you like.).
• 13 pour the chile sauce over the potatoes and scatter the cheese over the top.
• 14 place the potatoes under the broiler just long enough for the cheese to melt.
• 15 serve immediately, topped with sour cream, green onions or cilantro if you wish.