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
Experts have tracked the existence of recipes way back into the far past, in truth as far into history as the Egyptians, and possibly even further than that. Interesting though that maybe, these, ancient records were just simple hieroglyphic instructions for preparing food.
Fascinatingly, the most ancient recipe found, according to food historians are some clay tablets in the Sumerian language which show the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel `exhilarated, wonderful and blissful`. As we move into The time of the roman empire 25BC a roman called Apicius assembled a collection of scripts which described recipes cooked by wealthy roman citizens. In his publication, Apicius recounts how the meals were divided into hors d`oeuvre, main course and desserts, a style of dining still practiced today. He also describes how the ancient chefs used a wide range of spices, including many that are still in use today like thyme, fennel and dill. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the Middle-East, such as basil and rosemary. The introduction of these new herbs and spices prompted an increase in books on cookery, many of which are now in private cookery archives. The introduction of television brings us celebrity TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access thousands of recipes just like those on this recipe site. |
We hope you enjoy this Chile Lime Potatoes recipe.
