Fried Potatoes with Tomatoes and Jalapenos

Food stalls and street vendors in parts of Mexico and United States many times prepare potatoes in this manner, then wrap them in tortillas for tacos. The fired potatoes are braised in broth to soften and then served with a topping of sour cream, chopped tomatoes, and chopped or sliced pickled jalapenos.

3 tablespoons of vegetable oil
3 medium baking potatoes, peeled and cut into 1/2-inch dice
1 medium onion, chopped
Salt to taste
Freshly ground black pepper to taste
1/2 cup vegetable broth
1/2 cup of sour cream thinned with 1 tablespoon of milk
2 medium tomatoes, finely chopped
2 pickled jalapenos, finely chopped

In a large skillet, heat the oil over medium-high heat and cook the potatoes and onion, stirring frequently, until the potatoes are almost tender and begin to brown.

Stir in the salt and the pepper.

Add the broth. Reduce  the heat to low, cover the pan and simmer until the potatoes are soft and the liquid is absorbed. (If the liquid cooks away before the potatoes are soft, add a little more broth and continue cooking until the potatoes are tender.)

Mound the potatoes on a warmed serving platter. Drizzle with the sour cream and scatter the tomatoes and the jalapenos over the top.

Serve hot.