South-of-the-Border Potatoes

Ingredients

• 1 teaspoon chili powder 
• 0.3 cup cilantro leaves fresh chopped
• 1 teaspoon garlic powder 
• 0.3 cup green onions sliced
• 1 teaspoon ground coriander 
• 1 teaspoon ground cumin 
• 4 servings nonfat cream sour
• 2 teaspoons olive oil 
• 4 cups thin-skinned potatoes peeled chopped
• 1 cup roma tomatoes diced
• 4 servings tomato salsa 
• 4 servings salt 

Equipment

• frying pan
• aluminum foil
• spatula
• colander

Directions

1. 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.
2. Drain the potatoes in a colander and wipe pan clean.
3. To pan, add oil, chili powder, coriander, cumin, and garlic powder; stir over medium-high heat for 30 seconds.
4. Add potatoes, stir to coat, then mix in tomatoes, 1/4 cup 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. Offer salsa and sour cream to add to taste.