Hot Potato Fry

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Servings: 6 Difficulty: Intermediate
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A savory, aromatic stir-fry featuring crispy potatoes, earthy mushrooms, and spicy garlic.
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This Hot Potato Fry is a vibrant and satisfying side dish that combines the comforting heartiness of potatoes with the earthy depth of mushrooms. The potatoes are cut into bite-sized chunks and stir-fried until golden and tender, creating a perfect texture contrast with the soft, juicy mushrooms. Aromatics like crushed garlic and a hint of heat from chile cream cheese or fresh chiles infuse the dish with robust flavor. While tagged as Mediterranean, the inclusion of avocado, cilantro, and Thai sweet chili sauce gives it a fresh, zesty twist that brightens the savory profile. It’s an excellent vegetarian option that pairs well with grilled meats or stands alone as a hearty main. Quick to prepare and packed with flavor, this dish is ideal for weeknight dinners or casual gatherings.

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Hot Potato Fry

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Intermediate
Servings: 6 Calories: 331.2

Description

This Hot Potato Fry is a vibrant and satisfying side dish that combines the comforting heartiness of potatoes with the earthy depth of mushrooms. The potatoes are cut into bite-sized chunks and stir-fried until golden and tender, creating a perfect texture contrast with the soft, juicy mushrooms. Aromatics like crushed garlic and a hint of heat from chile cream cheese or fresh chiles infuse the dish with robust flavor. While tagged as Mediterranean, the inclusion of avocado, cilantro, and Thai sweet chili sauce gives it a fresh, zesty twist that brightens the savory profile. It&# 226;ÂÂs an excellent vegetarian option that pairs well with grilled meats or stands alone as a hearty main. Quick to prepare and packed with flavor, this dish is ideal for weeknight dinners or casual gatherings.

Ingredients

Directions

  1. Heat the olive oil in a large skillet or wok over medium-high heat.
  2. Add the cubed potatoes and stir-fry until they are browned and almost cooked through, about 10-12 minutes.
  3. Add the crushed garlic and sliced mushrooms to the pan.
  4. Continue to stir-fry until the mushrooms are soft and tender, about 3-4 minutes.
  5. Season the mixture with salt and pepper to taste.
  6. Sprinkle the diced chile cream cheese and cubed provolone cheese over the hot potato mixture.
  7. Let the cheeses melt slightly, stirring gently, then fold in the diced avocado.
  8. Top with fresh chopped cilantro and serve immediately with Thai sweet chilli sauce on the side.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 331.2kcal
% Daily Value *
Total Fat 8.9g14%
Saturated Fat 1.2g6%
Cholesterol 0.0mg0%
Sodium 14.8mg1%
Total Carbohydrate 50.7g17%
Dietary Fiber 14.6g59%
Sugars 3.0g
Protein 17.0g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

If Chile Cream Cheese is not on hand, you can substitute it with diced plain cream cheese and add 1/2 teaspoon of chopped hot fresh red chiles for heat.

For a vegan version, omit the cheeses or use a vegan cheese alternative.

Ensure the potatoes are cut into uniform 1-inch cubes for even cooking.

Add the avocado at the very end to prevent it from becoming mushy.

Keywords: potato fry, garlic mushrooms, avocado salsa, chile cream cheese, stir fry potatoes, vegetarian side, mediterranean fusion, quick dinner, spicy potato, cilantro topping
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