Papas Pastores (Shepherd Potatoes)

Name: Papas Pastores (Shepherd Potatoes)
Total time: 40 min
Yield: 4 servings
Cuisine: mexican
Ingredients: 2 tablespoons extra virgin olive oil; 1 pound very small new potatoes, rinsed and dried; Salt to taste; 1/3 cup finely chopped onion; 1 garlic clove, finely chopped; 3 Serrano chilies, finely chopped, or more, to taste; 1/2 cup loosely packed, roughly chopped cilantro; 3 tablespoons fresh lime juice

By Florence Fabricant

Total Time: 40 minutes
Rating: 4(31)
Comments: Read comments

Featured in: BY THE BOOK; Memories of Mexico, Seasoned by Time

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Ingredients

Yield:4 servings

2tablespoons extra virgin olive oil
1pound very small new potatoes, rinsed and dried
Salt to taste
⅓cup finely chopped onion
1garlic clove, finely chopped
3Serrano chilies, finely chopped, or more, to taste
½cup loosely packed, roughly chopped cilantro
3tablespoons fresh lime juice

Ingredient Substitution Guide

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Preparation

Step 1
Heat oil in a heavy skillet with a cover. Add potatoes, sprinkle with salt and fry over medium-high heat, stirring from time to time, 6 to 8 minutes, until skins begin to wrinkle and brown. Add onion, garlic and chilies, reduce heat to medium-low and fry for 3 minutes longer. Add cilantro and lime juice, and fry for another minute.
Step 2
Add 1 cup of water, cover pan and cook over very low heat until almost all the liquid has been absorbed and the potatoes are tender, another 20 minutes or so. Add additional water during cooking if it evaporates too quickly. The potatoes should be moist but not soupy. Season to taste with additional chilies and salt, if desired.