Spanish Potatoes Recipe

5 1 1
Spanish Potatoes Recipe
Spanish Potatoes Recipe photo by Taste of Home
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Spanish Potatoes Recipe

Read Reviews
5 1 1
Publisher Photo
I keep my kitchen stocked with fruits and vegetables. Potatoes are great to have on hand because they're nutritious and low in fat. Oregano seasons this side dish dressed up with onions, peppers and tomatoes. —Connie Thomas of Jensen, Utah
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 1-1/4 pounds small red potatoes, quartered
  • 1-1/2 cups chopped onions
  • 1 cup sliced green pepper
  • 1/2 cup water
  • 1 tablespoon olive or canola oil
  • 1 teaspoon chicken or vegetable bouillon granules
  • 1 cup chopped fresh tomatoes
  • 1/2 teaspoon dried oregano

Directions

Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender.
Meanwhile, in a small saucepan, combine the onions, green pepper, water, oil and bouillon. bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain potatoes; add onion mixture, tomatoes and oregano. Stir gently to coat. Yield: 6 servings.
Originally published as Spanish Potatoes in Light & Tasty February/March 2003, p31

Nutritional Facts

1 cup: 113 calories, 3g fat (0 saturated fat), 0 cholesterol, 199mg sodium, 21g carbohydrate (0 sugars, 2g fiber), 2g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.

  • 1-1/4 pounds small red potatoes, quartered
  • 1-1/2 cups chopped onions
  • 1 cup sliced green pepper
  • 1/2 cup water
  • 1 tablespoon olive or canola oil
  • 1 teaspoon chicken or vegetable bouillon granules
  • 1 cup chopped fresh tomatoes
  • 1/2 teaspoon dried oregano
  1. Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15 minutes or until tender.
  2. Meanwhile, in a small saucepan, combine the onions, green pepper, water, oil and bouillon. bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until vegetables are tender. Drain potatoes; add onion mixture, tomatoes and oregano. Stir gently to coat. Yield: 6 servings.
Originally published as Spanish Potatoes in Light & Tasty February/March 2003, p31

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tam145 User ID: 1527525 61719
Reviewed Jan. 8, 2008

"Yummy! I will be making this again. Even my kids liked it."

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