Print
Email
Add a photoServings: 24
Ingredients
- 48 lrg red potatoes, unpared, scrubbed
- 6 tsp salt
- 3 tsp grnd white pepper
- 3 tsp grnd black pepper
- 3 tsp grnd cayenne pepper
- 6 tsp onion pwdr
- 6 tsp garlic pwdr
- 2Â 1/4 tsp grnd cumin
- 6 x Habanero peppers (seeded, stemmed and minced)
- 12 c. oil or possibly lard, for frying (lard gives the best taste)
Directions
- Cut the potatoes into 1" cubes and add in to boiling salted water. Cook just till fork tender but not mushy, about 7-10 mins, drain and cold.
- Meanwhile, combine the salt, peppers, onion, garlic pwdr, and cumin.
- Add in the potatoes to the spices and toss to coat all pcs proportionately. Heat about 1" oil in a large wok or possibly deep iron skillet to about 350 F or possibly till a piece of potato sizzles when added to the oil. Fry potatoes till golden on all sides, turning frequently. Remove from fat, drain and serve immediately.
- Serves: 24
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 850g | |
| Recipe makes 24 servings | |
| Calories 1487 | |
| Calories from Fat 973 | 65% |
| Total Fat 110.14g | 138% |
| Saturated Fat 8.34g | 33% |
| Trans Fat 2.81g | |
| Cholesterol 0mg | 0% |
| Sodium 627mg | 26% |
| Potassium 3386mg | 97% |
| Total Carbs 118.89g | 32% |
| Dietary Fiber 12.9g | 43% |
| Sugars 7.79g | 5% |
| Protein 14.25g | 23% |
