Ingredients Jump to Instructions ↓

  1. 3 large russet potatoes , sliced about 1/4-1/2 in (I didn't bother peeling)

  2. 1/2 cup plus 2T corn starch

  3. 2 eggs

  4. 1t Latin Inspired Spice Mix , or similar spice mixture

  5. 3T olive oil

  6. 1 large onion , chopped

  7. 4 cloves garlic , minced

  8. 1/2-2t red pepper flakes

  9. 2 cups chicken stock

  10. pinch of saffron

  11. 10oz fresh baby spinach

  12. 1/2 cup half and half or cream

  13. 1/4 cup pine nuts

  14. 1/4 cup dried fruit of choice(suggest: cranberries , dates , apricots or cherries )

  15. peanut or canola oil for frying, heated to about 360-365

Instructions Jump to Ingredients ↑

  1. In large saute pan or similar(I used cast iron), saute onions, pepper flakes and garlic over medium/low heat until just translucent.

  2. Add 2T corn starch and stir to coat with oil.

  3. Add stock, bring to boil, stirring occasionally, then, add saffron threads, if using, and reduce heat and let simmer while frying the potatoes. See Photo Meanwhile, mix Latin seasoning with remaining corn starch in a pie plate or similar.

  4. In another pie plate, beat eggs.

  5. Dredge potato rounds in egg, then corn starch mixture, lightly, and immediately fry, a few at a time. Turn once and cook until tender. This should only take about 3 minutes, total. See Photo Drain on paper towels or a paper bag or newspaper, and continue until potatoes are all fried, making sure oil remains a fairly constant temp.

  6. When done, add potatoes and spinach to stock mixture and carefully stir so that spinach gets a chance to wilt. See Photo Let cook about 3 minutes, then add pine nuts, fruit, half and half and salt and pepper. Heat through and serve! See Photo **served with this: Chile Mustard Chicken


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