Tangy Pan-Fried Potatoes 3 lbs. russet potatoes 1 small onion, chopped 2 cloves garlic, minced (optional) 3 jalapenos, seeded and minced 2 1/2 tsp. ground cumin 1 tsp. each ground coriander and salt 3 Tbsp. butter 1/3 cup NAKANO Seasoned Rice Vinegar Roasted Garlic or Original 3 Tbsp. water This side dish adds spice and flavor to any meal. Peel potatoes and cut into 1/2 inch cubes. Place in a large bowl; toss with onion, garlic, jalapenos, cumin, coriander and salt. Melt butter in a large skillet. (Use two pans, if needed, dividing butter and potatoes between pans.) Cook potatoes over medium to high heat 10 to 12 minutes, stirring frequently and scraping browned bits from pan. Add rice vinegar and water. Continue to cook until all liquid is evaporated and potatoes are tender, 6 to 8 minutes. Serves 6 to 8. Tip: For a hearty main dish hash, add leftover chopped cooked chicken, pork or beef to the skillet during the last 2 minutes of cooking. Per serving (6 servings): 247 calories; 4g protein; 44g carbohydrate; 6g fat; 16mg cholesterol; 676mg sodium
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