Monday, August 3, 2015

How to make mouth watery spicy new potatoes

This is a compensated campaign in collaboration with Kikkoman and Latina Blogger Connect. 

This recipe has very few ingredients, but is loaded with flavors. It’s an easy way to prepare new potatoes, and makes an excellent side dish to accompany steaks, chicken, or shrimp. The spicy dressing is made with basic ingredients, with the addition of an Asian twist: Kikkoman Teriyaki Sauce. This of course is not a completely traditional Mexican recipe, but it is inspired from the ways that they cook potatoes in Mexico. It is so good and so easy to prepare, that I wanted to post the recipe here so you could enjoy it, too. Just be warned: once you make them, they will disappear fast!
“New Potatoes” are also known as “Papitas de Galeana”, which means “Little Potatoes from Galeana”, referring to the town of Galeana, Nuevo Leon, where this type of potato is grown. Besides these delicious potatoes, the town of Galeana is also known for its numerous tourist attractions. Probably the best known attraction is the Cerro del Potosí (Potosi's Mount), the highest mountain in the whole state of Nuevo Leon, which rises over 3,600 meters above sea level. On the Rayones-Galeana highway lies “El Puente de Dios” (God's Bridge), a majestic natural archway that lies on top of a small creek. El Pozo del Gavilán is an enormous, deep natural cenote, where diverse species live. The Laguna de Labradores, in the capital, is a small lake connected to the Pozo del Gavilán. If you ever venture into this area of northern Mexico, I invite you to enjoy these attractions, and of course, the delicious “Papitas de Galeana”. And now, here’s the recipe for this easy, mouthwatering recipe:


SERVES 4
INGREDIENTS:
  • 1 ¼ Pound of new potatoes*
  • 1 cup of water
  • 4 Tablespoons of vegetable oil
  • 2 Tablespoons Kikkoman Teriyaki Sauce
  • 2 Tablespoons Lime juice
  • 4 Arbol peppers, stems removed**
  • 4 Tablespoons cilantro, finely chopped
  • Salt to taste



NOTES:
* You can use other type of potatoes, cut into 1-1/4 in. size.

**I don’t remove the seeds, in order to add spiciness to the potatoes. You can reduce the amount of peppers if you prefer a milder taste.
Mexican Cream or Queso Fresco are also great options for garnishing. 

DIRECTIONS:

1.  Wash potatoes and place in large stock pot. Add one cup of water and cover the pot tightly. If the potatoes are too big, cut in half or into bite-size pieces. Turn heat to medium low and cook for about 25-30 minutes. Check from time to time to prevent the potatoes from over-cooking. Cook until potatoes are tender and a paring knife can be inserted easily.  

2.  While the potatoes are cooking, place 2 tablespoons of oil, 2 Tablespoons of Kikkoman teriyaki sauce, 2 tablespoons of lime juice, and the Arbol peppers into a blender. Process it until you have a very smooth dressing.


3. Once the potatoes are cooked, drain all excess liquid and return pot to medium heat. Drizzle the other 2 tablespoons of oil over the potatoes and turn the heat to medium high. This step will add a little bit of crispiness to the potatoes. After 2 minutes, stir in the dressing and toss well. Just before serving, garnish with chopped cilantro. 

This dish can be made ahead of time, by cooking the potatoes beforehand and just warming up with the dressing before serving. It is excellent to take to potlucks and parties, since it can be warmed up in the microwave. 


And remember you can brush Kikkoman Teriyaki on your meat before cooking to enhance flavor and add a tangy, savory flavor. Starting as a simple mixture of soy sauce and spices, teriyaki has been popular since it was first created in Japan.The lustrous sheen of the sauce inspired the name “teriyaki,” or glaze-broiled.
Japanese-Americans in Hawaii added fresh ginger, brown sugar, pineapple juice and green onions to produce the teriyaki we know and love. #KikkomanSaborLBC





Provecho!

Mely

This is a sponsored conversation written by me on behalf of Kikkoman. The opinions and text are all mine.

5 comments :

  1. Yes please! Se ve delicioso!!

    ReplyDelete
  2. I make something similar, but I smush the potatoes a bit before browning them, then toss them with Gremolata before serving. I bet this zestier version would be a hit as a snack with drinks or with grilled foods. Thanks!

    ReplyDelete
    Replies
    1. The gremolata sounds like a good idea!

      Happy cooking!

      Delete
  3. I will be making these in the next 2 days...Mouth watering already..

    ReplyDelete
  4. These new potatoes look wonderful and I am pleased to find your site. I love Mexican Cuisine and look forward to exploring the site further.

    The Old Fat Guy

    ReplyDelete

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