Friday, November 18, 2011

Fried Potatoes with Jalapenos

I love to create spicy dishes, but with my family, I have to usually separate out all the spicy ingredients and add them in at the end for me.  This is one of those dishes - the Blessings are not too keen on onions and jalapenos.  But, lately, JK has been chowing down on pickled garlic, even though he still requires his potatoes to be peeled!  Anyhoo, if everyone in your family likes all the ingredients here, I recommend cooking the toppings with the potatoes, instead of in a separate pan like I did. 

Fried Potatoes with Jalapenos


2 Tbs. canola oil
6 russet potatoes, peeled and cubed into bite-sized pieces
Salt and pepper to taste
1 Tbs. olive oil
1 large white onion, quartered and sliced
1 head of garlic, peeled and sliced
2 jalapenos, ends trimmed, seeded and quartered lengthwise, and sliced
Black pepper!


In a large pan, heat the canola oil over medium heat.  When hot, add the potatoes and cook for at least twenty minutes, until they begin to get fork-tender.  Add the salt and pepper.  At this point, heat the olive oil in a medium pan over medium heat.  When hot, add the remaining ingredients, except for the black pepper.  Cook for about fifteen minutes, until onions are brownish or beginning to caramelize.  The potatoes should be done at this point - you're aiming for a brown crispiness on their edges.  Serve the potatoes and top with the jalapeno mixture.  Add pepper to taste.  So good.  (If you wish, you can add the uncooked onion, garlic and jalapenos to the potato dish, while the potatoes are still cooking, and cook them together.)  Feeds five hungry vegans.


  1. Yum, I'd love to have this for breakfast. I can't remember when I started liking hot and spicy mom never made spicy stuff at home. Maybe some of the Blessings will develop a taste for it to keep you company with those jalapenos. Sounds like JK might be on the way.

  2. Hi, Rose! This would be great for breakfast, but we had this with dinner. Either way, potatoes are good. I've always had a taste for spice - my poor mother couldn't make things spicy enough for us growing up. And, she doesn't have a spicy taste bud in her mouth. :-) JK most certainly is coming up the spicy trail with me.

  3. This sounds like a winner for me - I love onions, jalapenos, and potatoes. We'll just have to have a spicy dinner together via internet, and let the other people in our lives stick with their "bland" meals! :)

  4. Two Jalapenos?! I'd guestimate just one would make it a very spicy Potato dish for most people. Maybe you should dial the heat back a bit to start and let the Blessings work their way up to your level.

    Also, remember everyone: Don't touch your eye after slicing the Jalapenos. Even if you think you've washed your hands sufficiently.

  5. Ingrid, I agree. You have no idea how many meals I leave the heat out of for my gang.

    S.V., The heat cannot be dialed back any more! Please, I just want some spice - is that too much to ask? I even cooked this separately from the potatoes. Ketchup is about as spicy as the rest of them get. And, yes, we know the hot pepper rule around here, mamacat.