SPICY! POTATOES! SOUR CREAM! What more could you want? Lime wedges?? Ok, you got em! These dudes make the perfect side for Taco Tuesday or just as a bar snack for your Margarita Mondays! They’re crispy, spicy, BUTTERY SOFT and so insanely comforting.
Yield: 4
Spicy Skillet Potatoes with Cashew Sour Cream
These dudes make the perfect side for Taco Tuesday or just as a bar snack for your Margarita Mondays! They’re crispy, spicy, BUTTERY SOFT and so insanely comforting.
Ingredients
For the Potatoes
- 500 g waxy new potatoes
- 1/2 tsp salt
- 1/2 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp paprika, sweet, not smoked
- 1/4 tsp cayenne
- 1/2 tsp dried oregano
- 2 tbsp vegetable oil
For Garnish
- 1 small bunch of fresh coriander
- 1 lime, sliced into wedges
For the Cashew Sour Cream
- 150 g raw cashews, soaked in boiling water for 20 mins
- 125 ml oat milk
- 2 tbsp lemon juice
- 1 tsp white wine vinegar
- 1/2 tsp garlic powder
- 1/4 tsp salt
Instructions
To Make the Sour Cream
- Combine all the ingredients in the cup/bowl of a high speed blender. Blend until very smooth. Refrigerate until the rest of the dish is ready.
To Make the Potatoes
- Fill a medium saucepan with water and place on a medium high heat. Bring to the boil and add a pinch of salt.
- While waiting for the water to boil, slice all of the new potatoes in half. Boil the potatoes for 8 minutes or until a knife can be easily inserted into the largest one. Remove from the heat and drain the potatoes. Set aside.
- In a small bowl, mix the spices and salt together - this is your spice mix. In a large bowl combine the potatoes with 1 tbsp of the vegetable oil and all but 1 tsp of the spice mix. Toss to combine, making sure all the potatoes are coated.
- Heat a large cast iron skillet or frying pan over a medium high heat. Add the final 1 tbsp oil and bring to heat. Add the potatoes and sautée for around 3-5 minutes, flipping or stirring frequently to make sure all potatoes are lightly browned and crispy (if you think the pan needs more oil, go for it!).
- Remove potatoes from the heat and top with the chopped coriander, slices of lime and a few good spoonfuls of the cashew sour cream. Sprinkle over the remainder of the spice mix and squeeze a lime wedge over the potatoes. Serve in the hot skillet.
Nutrition Information:
Yield:
4Serving Size:
1 gramsAmount Per Serving:Unsaturated Fat: 0g