Ingredients
1 lb baby potatoes (preferably purple and yukon gold), quartered
1/3 cup dry roasted valencia
peanuts
1 tbsp olive oil
diced jalapeno
cayenne
cumin
mustard
cracked black pepper
2 tbsp sri racha (garlic hot sauce)
Preparation
place olive oil and peanuts in pan. saute until slightly toasted. add remaining ingredients and one (1) cup water), seasoning to taste. cook with lid on for ~5 minutes or until potatoes are mostly cooked through. remove lid and toss until remaining water has evaporated. serve hot.
