Fried Potatoes With Chile Sauce
60 mins (prep 20, cooking 40)
19 ingredients
6 servings
From the Border Cookbook, posted for ZWT 3, Mexico. Prep time does not include time needed to bake/boil potatoes. Make sure your dry chiles are mild - this is very spicy if you use the hot kind (I know this from personal experience!) As Kittencal said in her review, the sauce benefits from a day's chilling and flavor-blending time. (Note: When I made it with the really hot chiles, I added some tomato paste and a bit of sugar to the mix, which turned out fine.)

Categories:  <-60-mins , side-dish , north-american , mexican , potato , vegetable , time-to-make ,
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Serving Size (281.95 g)
Servings 6
Amount per Serving
Calories 224.16 Calories from Fat 171.27
% Daily Value *
Total Fat 19.03g 175.65%
Saturated Fat 2.8g 84.14%
Trans Fat 0.19g %
Cholesterol 1.89mg 3.78%
Sodium 741.99mg 185.5%
Total Carbohydrate 11.73g 23.46%
Dietary Fiber 1.25 g 29.98%
Sugars 1.49 g %
Protein 2.59g 31.13%
Vitamin A 219.37IU% Vitamin C 12.64mg%
Calcium 51.46mg% Iron 1.22mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
medium onion, grated, dried breadcrumbs, red chili peppers, dried