Crisp potato cubes carry smoky paprika and small pieces of fresh jalapeño.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 700 g potatoes, in 1.5 cm cubes
- 1 tbsp diced Craig’s Grande jalapeño
- 1 onion, diced
- 2 tbsp neutral oil
- 1 tsp smoked paprika
- 1/2 tsp salt
- 2 tbsp chopped parsley
Method
- Simmer potatoes in water 7 minutes; drain and let steam dry.
- Heat oil in a wide skillet. Brown potatoes 10 minutes, turning occasionally.
- Add onion, jalapeño, paprika and salt. Cook 7–8 minutes until onion is tender; finish with parsley.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Craig’s Grande Jalapeno
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
Grow another ingredient
What to cook next
- Biquinho Whipped Feta with Lemon and Parsley
- Zebrange Mango Salsa for Black Bean Tacos
- Roasted Habanada and White Bean Dip
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
