Baby potatoes with peppers and onions

Baby potatoes with peppers and onions

by: Helen Park

This one pan smash potato dish is so tender and full of bold flavor. It's a dish i often make for breakfast but whenever I make it people like it for lunch and dinner too. Our Everyday Masala blends has such a great balance of turmeric, nutty cumin and coriander, and a touch of medium spice chili to make you want to get out of bed in the morning.

Serves: 4

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Ingredients

• 2 Tbsp olive oil

• 1 ½ pounds baby potatoes, cleaned and kept whole

• 1 cup diced red onion, ½”

• 1 cup poblano pepper, ½“

• 1 Tbsp Everyday Masala blend

• 2 Tbsp olive oil

• 1 tsp fine sea salt

Directions

1. In a large heavy bottom skillet (ideally with the potatoes in a single layer) heat 2 Tbsp of olive oil.

2. As 1 cup of water (the water should come halfway up the sides of the potatoes) and cover to simmer for 30 minutes or until potatoes are tender.

3. Remove the lid and with a clean, flat bottom glass, gently press each cooked potato to crack the skin.

4. Add the red onion, poblano peppers, Everyday Masala blend, the rest of the olive oil, and the salt and gently fold to combine well.

5. Cook covered for 10 more minutes or until the onions and peppers are tender and the potatoes have absorbed the spices and flavors.

6. Enjoy!
   

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