I'm on vacation in Southern California now -- I'll be back in Houston resuming the donut patrol soon. But since everybody is getting ready for Thanksgiving, I thought I'd dig up a few recipes from one of my first cookbooks, Nuevo Tex-Mex, which I wrote with David Garrido, and share them for the holidays.
The book offered some ambitious variations on old classics, like this twist on roasted potatoes. The sweet and hot potatoes in this recipe taste incredible with roast turkey. It's a challenging recipe because you have to be really careful not to burn the potatoes as the syrup thickens. Keep the heat low and don't stop stirring toward the end of the cooking time. I hope you agree it's worth the effort.
The recipe, after the jump.
Coca-Cola Habanero Potatoes (from Nuevo Tex-Mex)
- 1 tablespoon butter
- 4 yukon gold potatoes, cut 1/2 inch pieces
- 1/2 medium onion, chopped
- 2 garlic cloves, chopped
- 1/2 habanero chile, seeded, minced
- 2 cups Coca-cola
- Salt to taste
In a medium size skillet pan over low heat, combine butter, potatoes, onion and garlic and cook for 15 minutes until the onions begin to caramelize. Add the habanero and Coca-Cola and cook slowly for 15 to 20 minutes, or until the potatoes are tender. If you start to run out of liquid before the potatoes are done, add a little water. The liquid should be reduced to a light syrup consistency. Spoon the liquid over the potatoes and season with salt.
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