1. Cut the potatoes in half lengthwise and drop them into a saucepan of cold water (the potatoes should be completely covered with the water. Add 1 teaspoons salt to the water. Place the pan over high heat and bring to a boil. Partially cover the pot, reduce the heat and simmer for 8 minutes. Drain the potatoes. 2. When the potatoes are cool enough to handle, cut them into 1/2-inch slices. Stack the slices and cut into 1-inch cubes. 3. Heat a large, heavy skillet over medium heat. Add 2 tablespoons of the olive oil to the skillet and when hot, add the potato cubes, spreading them out in a single layer. Cook over medium heat without turning for at least 10 to 12 minutes. When the potatoes are brown and crusty, turn them using a wide spatula. Continue cooking the potatoes until the second side is also brown and nicely crusty. 4. Meanwhile, heat the remaining 1 tablespoon olive oil in another skillet. Add the chili strips, onion and bell pepper, and sauté for 8 minutes, just until the vegetables have softened. Add the cream and remove from heat. This step completes the rajas. 5. When the potatoes are ready, stir in the rajas. ---------------------------------------------------------------------------
Nutrition
Ingredients
