- 3 pounds russet potatoes
- 1 small onion, chopped
- 2 cloves garlic, minced (optional)
- 3 jalapenos, seeded and minced
- 2 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon salt
- 3 tablespoons butter
- 1/3 cup NAKANO® Seasoned Rice Vinegar – Roasted Garlic or Original
- 3 tablespoons water
- Peel potatoes and cut into 1/2-inch cubes. Place in a large bowl; toss with onion, garlic, chiles, cumin, coriander and salt.
- Melt butter in a large skillet. (Use two pans, if needed, dividing butter and potatoes between pans.)
- Cook potatoes over medium-high heat 10 to 12 minutes, stirring frequently and scraping browned bits from pan. Add rice vinegar and water.
- Continue to cook until all liquid is evaporated and potatoes are tender, 6 to 8 minutes.