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Spanish Potatoes

By: Connie Thomas  
"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"

Rating: This weblink has been rated 2 times with an average star rating of 4.5 Read Reviews (2)

Rate/Review | 91 people have saved this

Prep Time:
10 Min
Cook Time:
20 Min
Ready In:
30 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 1/4 pounds small red potatoes, quartered
  • 1 1/2 cups chopped onions
  • 1 cup sliced green bell 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

  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.

Footnotes

  • Nutritional Analysis: One serving (1 cup) equals 113 calories, 3 g fat (trace saturated fat), trace cholesterol, 199 mg sodium, 21 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1/2 fat.
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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 5, 2009 by MrsBaker 
The seasonings make these potatoes really stand out from your typical potato side dish. I... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 19, 2008 by PAT7377 
This had a great taste to it! MORE

 
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