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5 from 1 vote

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.
Servings: 4

Ingredients

For the Potatoes

  • 500 g waxy new potatoes
  • ½ teaspoon salt
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • ½ teaspoon paprika sweet, not smoked
  • ¼ teaspoon cayenne
  • ½ teaspoon dried oregano
  • 2 tablespoon 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 tablespoon lemon juice
  • 1 teaspoon white wine vinegar
  • ½ teaspoon garlic powder
  • ¼ teaspoon 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 tablespoon of the vegetable oil and all but 1 teaspoon 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 tablespoon 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.