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Spicy Smothered Potatoes

Spicy Smothered Potatoes
Spicy Smothered Potatoes
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  • 6-8 medium Yukon gold or red potatoes, sliced with skin on (do not slice too thin)
  • 1 large Vidalia onion, sliced
  • 2-4 fresh jalapenos, seeded and diced
  • 1 bunch fresh chopped chives
  • Kosher salt, black pepper
  • Olive oil
  • Paprika
  • Veggie broth or water
  1. In large skillet, spray bottom with PAM and cover bottom with olive oil (about ¼” deep).
  2. Season sliced potatoes.
  3. Heat olive oil in skillet.
  4. Place potatoes into hot oil and lightly brown all sides. Move potatoes around occasionally, they will stick to the bottom of skillet. If they break, don’t worry about it but try to keep them whole.
  5. Once potatoes are browned, add the onions and jalapenos. Stir around to mix and saute for 1-2 minutes.
  6. Add just enough broth or water that it covers most of the bottom of the skillet. Do not cover the veggies with water. It is about ½-3/4 c. of the broth or water.
  7. Stir around gently. Cover and lower heat and simmer until potatoes are tender. This takes about 15-20 minutes. Check occasionally to see that all the liquid does not cook out before the potatoes are done. If necessary, add move liquid.
  8. Right at the end, remove cover and stir and add the chives. Taste for seasoning.
  9. Sprinkle with paprika and serve.
****It is okay if the potatoes break up.

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