-
1
Cut the potatoes in half lengthwise and drop them into a saucepan of cold water (the potatoes should be completely covered with the water.
-
2
Add 1 teaspoons salt to the water.
-
3
Place the pan over high heat and bring to a boil.
-
4
Partially cover the pot, reduce the heat and simmer for 8 minutes.
-
5
Drain the potatoes.
-
6
When the potatoes are cool enough to handle, cut them into 1/2-inch slices.
-
7
Stack the slices and cut into 1-inch cubes.
-
8
Heat a large, heavy skillet over medium heat.
-
9
Add 2 tablespoons of the olive oil to the skillet and when hot, add the potato cubes, spreading them out in a single layer.
-
10
Cook over medium heat without turning for at least 10 to 12 minutes.
-
11
When the potatoes are brown and crusty, turn them using a wide spatula.
-
12
Continue cooking the potatoes until the second side is also brown and nicely crusty.
-
13
Meanwhile, heat the remaining 1 tablespoon olive oil in another skillet.
-
14
Add the chili strips, onion and bell pepper, and saute for 8 minutes, just until the vegetables have softened.
-
15
Add the cream and remove from heat.
-
16
This step completes the rajas.
-
17
When the potatoes are ready, stir in the rajas.
