Extremadura Mashed Smokey Potatoes
Recipe: #19829
June 30, 2015
Categories: Side Dishes, Potatoes, Spanish, Sunday Dinner, Gluten-Free, Kosher, Low Cholesterol No Eggs, Non-Dairy, Vegan, Vegetarian, Spicy, Vegetarian Dinner, Vegan Dinner, more
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Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (199 g)
- Calories 216.1
- Total Fat - 9.4 g
- Saturated Fat - 1.3 g
- Cholesterol - 0 mg
- Sodium - 27.7 mg
- Total Carbohydrate - 30.5 g
- Dietary Fiber - 4.4 g
- Sugars - 3 g
- Protein - 3.9 g
- Calcium - 34.4 mg
- Iron - 1.3 mg
- Vitamin C - 16.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Cook potatoes in a pot of water with dried ancho chili and bay leaf; bring to a boil and cook 20 minutes.
Step 2
In a saute pan brown the onion slowly in the olive oil. The original recipe had a lot more oil; I scaled it back.
Step 3
Add garlic and paprika last.
Step 4
Drain potatoes, saving liquid; discard chili and bay leaf.
Step 5
Add onion; mix and add a little water if needed.
Tips
No special items needed.
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