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South of the Border Potatoes

South of the Border Potatoes

recipe ingredients
2 cups chopped peeled potatoes
2 teaspoons olive oil
1/2 tsp. chili powder
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. garlic powder
1/2 cup diced Roma tomatoes
2 Tbsp. chopped fresh cilantro
2 Tbsp. sliced green onions
salt to taste
1/4 cup tomato salsa
1/4 cup nonfat sour cream

recipe directions
Place the potatoes and 1 1/2 cups water in a 12-inch nonstick frying pan. Cover tightly with a lid or foil and bring to a boil over high heat. Simmer over medium heat until the potatoes are tender when pierced, 5 to 7 minutes. Drain the potatoes in a colander and wipe pan clean. To pan, add oil, chili powder, coriander, cumin, and garlic powder; stir over medium-high heat for 30 seconds. Add potatoes, stir to coat, then mix in tomatoes, cilantro, and green onions. Over high heat, occasionally turn mixture with a wide spatula until browned, 5 to 6 minutes. Season to taste with salt and sprinkle with a little more cilantro. Serve with sour cream and salsa.

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Serves: 2 - Nutrition Information Per Serving:
calories total fat sat fat protein fiber sodium (mg) carbs ww pts
205 5 1 6 4 184 36 4