Braised Potato Surprise

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Braised Potato Surprise

 

1/2 cup extra-virgin olive oil

1 1/2 lb. low-starch potatoes, scrubbed and cut into 3/4-inch dice, about 3 cups

1 medium eggplant, peeled and cut into 3/4-inch dice

3 large red bell peppers, cut into 3/4-inch pieces

1 poblano or other mild fresh green chile, cut into 3/4-inch pieces

2 medium tomatoes, cored and cut into 3/4-inch dice, seeds and juice reserved

1 medium onion, cut into 3/4-inch dice

coarse salt

6 cloves garlic

1 tbsp. sweet paprika

1 tsp. ground cumin

cayenne to taste

2 cups lightly packed chopped fresh parsley

1 1/2 cups lightly packed chopped fresh cilantro

1/3 cup fresh lemon juice

 

Heat a very large skillet or a Dutch oven over medium-high heat and coat it

with about 3 tbsps. of the olive oil; reserve the rest for the sauce. Add the

potatoes and saute until they start to brown a bit around the edges, about 10

minutes. Raise the heat to high and add the eggplant, peppers, chile, tomatoes,

and onion. Season with a little salt. Continue to sauté a few more minutes. Add

about 1/4 cup water, cover the pan, and turn down the heat to a vigorous simmer.

Braise until all the vegetables are tender when poked with a knife, especially

the potatoes and eggplant, 15 to 25 minutes. During braising, be sure to stir

and scoop the vegetables so they don't stick to the pan.

Meanwhile, make the sauce. Using a mortar and pestle or a food processor, smash

or purée the garlic with 1/2 tsp. salt, the paprika, cumin, and cayenne to make

a smooth paste. Add the parsley and cilantro and pound or process just until

they're crushed, don't completely purée them. Add the lemon juice and the

remaining olive oil.

If any liquid remains in the pan when the vegetables are cooked, remove the

cover, turn up the heat, and boil it off. Then turn off the heat, add the sauce

to the skillet, and stir to coat all the vegetables. Taste for seasoning and add

more salt, lemon, or cayenne to taste. Serve hot.

Serves 6 to 8.

 

 

 

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