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Bravo Potatoes

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  • In a large nonstick skillet, heat olive oil over medium-high heat until it shimmers. Fry cubed potatoes in a single layer until browned and partially cooked through, about 10 minutes. Turn once or twice with a spatula, but don't stir too often — they'll brown better if left alone.
  • Pulse tomatoes, garlic, and seasonings in food processor just to break up tomatoes (do not puree).
  • After potatoes have browned, add tomato mixture and stir to coat. Reduce heat to medium and cook 5-8 minutes, or until potatoes are cooked through; stir often to prevent scorching. Transfer potatoes to a platter.
  • Garnish with drizzle of lemon juice, chopped cilantro, and coarse sea salt. Serve warm or at room temperature.

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