Spicy Mexican potatoes

For a Tex-Mex variation on the humble sautéed potato, try this hot and spicy version. Add a sour cream dip sprinkled with a little paprika for a perfect side dish on fajita night. Serves 4.

INGREDIENTS

800g potatoes, cubed

1 tablespoon olive oil

1 onion, finely chopped

1 garlic clove, finely chopped

1/2 teaspoon cayenne pepper

1/2 teaspoon paprika

1/2 teaspoon mild chilli powder

1/2 teaspoon cumin

METHOD

1) Add the potato cubes to a pan of boiling salted water and boil for 5 minutes, then leave to drain.

2) Heat the oil in a large, heavy-bottomed frying pan. Fry the onions gently for 8 minutes until softened.

3) Add the garlic, cayenne pepper, paprika, chilli powder and cumin, and fry for a further 2 minutes.

4) Making sure the potato cubes are thoroughly drained, tip them into the onions and shake the pan until each cube is covered with the spice mix.

5) Turn up the heat and cook for 10 minutes, until the potato cubes are tender.

6) Serve immediately.