I walked in to the kitchen one morning when I lived with Lynn and Diego, and asked Lynn why she was making a pan of carrots for breakfast. She laughed at me and said they were potatoes. She and Diego made them all the time, and we came to calling them, simply, little red potatoes. This is a crowd favorite side dish, perfect for brunch or dinner, and I have been asked several times for the recipe, just as I once asked for it. Who knew these potatoes were so damn easy! They pack a serious flavor punch of coriander and annatto, and are really quite beautiful! For this round, I added 2 sweet potatoes, and it worked quite well.

Serves – 6

Nutrition – Okay.

Ingredients –

2 small sweet potatoes*, peeled and diced
8-10 baby potatoes*, peeled and diced
1/2 onion, diced
1 TB canola oil
1 TB butter
5 packets Sazon – Culantro y Achiote (Coriander and Annatto)
1 cup water – to the side
S & P to taste

I had to make these for an early brunch, and so I peeled and diced the potatoes ahead of time and left them in a bowl of water in the fridge overnight so I could easily drain and cook them in the morning, but this is not a necessary step. Basically these are easy, they just take a little time.

Heat your oil and butter, and add potatoes and onions and stir, cook for about 10 minutes and then add seasonings and a 1/4 cup of the water, keep the rest off to the side for when things start to stick and then splash in as needed. Cook for 30 more minutes, or until potatoes are soft. Serve immediately, and in my case, with super cheesy scrambled eggs and baked turkey bascon, which i failed to photograph, as I was still not yet awake, haha.

*CSA Ingredients