Ingredients
2 tbsp oil
1 small onion, chopped
3 garlic cloves, minced
1 tomato, diced
3 hot green chilies - seeded and minc, ed
1 large lime (or more!), juiced
2 large potatoes, peeled & cubed
1/4 cup water, more if necessary
1/2 tsp salt, or to taste
1 pepper to taste
1 pinch dried oregano
Directions
Heat oil in skillet over moderately high heat. Fry onion a minute or
two, until soft. Add garlic, chilies, and tomato. Continue cooking
another couple of minutes, stirring often to prevent scorching, then
add lime juice, water, potatoes, salt, pepper, and oregano. Reduce
heat to low, cover, and let cook until potatoes are tender, adding
more water if necessary.
Copyright 1994 Karen Mintzias Non-commercial copying and distribution
permitted.
Servings: 6 servings
Chile-Lime Potatoes Recipe brought to you by Recipe Ideas
Categories: Mexican; Potato; Vegetable
The History of Recipes
It is actually possible to trace the history of written recipes way back into the distant past, certainly as far into history as the Egyptians, and maybe even further. However, sadly, these ancient recipes were just very simple hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe found, according to historians is a collection of clay tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `exhilarated, wonderful and blissful`. As we move into Roman times 25BC a man called Apicius assembled a collection of scripts describing recipes cooked by his fellow Romans. In his publication, Apicius tells us how the meals were divided into starters, main course and afters, something we still use today. This early Roman chef describes how the ancient chefs made use of a good variety of aromatic flavors, including some familiar names such as basil, rue and asafoetida. Later, in the 15th century, the Crusaders brought back many foods, spices and herbs from the Middle-East, including spices such as parsley, basil and rosemary. These new foods and spices was responsible for a torrent in manuscripts on cooking, most of which are kept safe in private collections. By the advent of the 1900s, recipe books are in high demand, due to increased literacy, leisure time and having more money. The revolution that is television brought us cooking programs and the spin-off recipe books. Which pretty much brings us to the present day and the internet revolution, permitting us all to search through massive numbers of recipes such as those found on sites such as this. |
We hope you enjoy this Chile Lime Potatoes recipe.
