Mexican Roasted Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)



Potatoes with Roasted Poblano Chiles and Mexican Sour Cream (Papas con Rajas y Crema Ácida) image

This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.

Provided by Gabriela Cámara

Categories     Vegetarian     Dinner     Chile Pepper     Poblano     Potato     Onion     Sour Cream     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Taco

Yield 4-6 servings

Number Of Ingredients 6

5 large poblano chiles, stemmed, seeded, and veins removed (or not, depending on how spicy you want this to be)
2 large Yukon gold potatoes or another waxy potato, cut into 1/2-inch / 12mm cubes
1 Tbsp sea salt, plus more as needed
1 Tbsp safflower oil
1 large white onion, thinly sliced
1 cup / 240g Homemade Mexican Crema or crème fraîche

Steps:

  • On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
  • Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
  • In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
  • Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
  • In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
  • Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.

MEXICAN POTATOES



Mexican potatoes image

Spicy fried potatoes with soured cream for dipping, great as part of a Tex-Mex meal

Provided by Good Food team

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 9

800g potato , cut into cubes
1 tbsp olive oil
1 onion , finely chopped
1 garlic clove , finely chopped
½ tsp mild chilli powder
½ tsp paprika
1 tsp cumin
½ tsp cayenne pepper
soured cream , to serve

Steps:

  • Boil the potatoes for 5 mins. Meanwhile, heat the oil in a frying pan and gently fry the onion for 8 mins. Add the garlic and spices, then fry for 2 mins more.
  • Drain the potatoes and tip into the onion mix. Turn up the heat and shake the potatoes around so that they are all covered. Cook for 10 mins more until tender, then serve with soured cream, sprinkled with a little cayenne.

Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium

MEXICAN POTATOES



Mexican Potatoes image

Cheese, jalapeno pepper, sour cream and green onions top these pretty potato slices, seasoned with dry ranch dressing mix. "I love to serve them to guests, and they love to eat them," notes Tony Horton of Van Buren, Arkansas. "You can use them as an appetizer or even as a side dish."

Provided by Taste of Home

Categories     Appetizers

Time 45m

Yield 12 servings.

Number Of Ingredients 7

8 medium red potatoes
1 envelope ranch salad dressing mix
1 jar (12 ounces) pickled jalapeno pepper slices, drained
2 cups shredded cheddar cheese
2 cups shredded Monterey Jack cheese
2 cups sour cream
6 to 8 green onions, chopped

Steps:

  • Place potatoes in a saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 15-20 minutes or just until tender. Drain; cool slightly. , Cut potatoes into 1/4-in.-thick slices. Place in a single layer in three greased 15x10x1-in. baking pans. Top each with salad dressing mix, a jalapeno slice, cheddar cheese and Monterey Jack cheese. , Bake, uncovered, at 350° for 10-12 minutes or until cheese is melted. Top with sour cream and green onions.

Nutrition Facts :

PERFECTLY SEASONED ROASTED MEXICAN POTATOES



Perfectly Seasoned Roasted Mexican Potatoes image

Crispy roasted potatoes tossed in the perfect Mexican seasoning, these potatoes are an easy and healthy one pan side dish for any protein.

Provided by Justin Winn

Categories     Side Dish

Time 45m

Number Of Ingredients 12

2 lbs potatoes (cut into even sized cubes)
1 onion, diced ((optional))
2 bell pepper, diced ((optional))
3 tbsp avocado oil
1 tbsp chili powder
2 tsp cumin
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp sea salt
1/2 tsp pepper

Steps:

  • Preheat oven to 400° Fahrenheit and line a large sheet pan with parchment paper.
  • Mix together the Mexican seasoning ingredients in a small bowl or ramekin.
  • Wash and dry potatoes. Chop potatoes into small cubes and place them in a bowl. Chop onion and bell pepper as noted (if using) and add to the bowl.
  • Drizzle avocado oil over the potatoes and toss to coat. Sprinkle the seasoning mixture over the potatoes and toss again to coat evenly with the seasoning.
  • Spread the potatoes out evenly on the sheet pan. Place in the oven to bake for 30-40 minutes, or until the potatoes are soft when pierced with a fork.
  • Remove from the oven and serve.

MEXICAN CRISPY ROASTED POTATOES



Mexican Crispy Roasted Potatoes image

These Mexican Crispy Roasted Potatoes seasoned with chili powder, garlic, sea salt and Parmesan cheese are baked, not fried and are the perfect side to weekday meals. (gluten free, vegetarian)

Provided by Isabel Eats

Categories     Side

Time 50m

Number Of Ingredients 11

1 1/2 pounds petite red potatoes, (washed and quartered)
2 tablespoons olive oil
1 1/2 teaspoons salt
1/2 teaspoon ancho chili powder
1/2 teaspoon dried oregano
1/4 teaspoon coriander
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 pinch cayenne pepper
1/2 cup freshly grated Parmesan cheese
4 tablespoons finely chopped cilantro

Steps:

  • Preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with non stick cooking spray.
  • In a large bowl, add the olive oil, salt, chili powder, oregano, coriander, garlic powder, black pepper and cayenne. Toss together until potatoes are fully coated with spices. Transfer to baking sheet.Be careful not to overcrowd the potatoes. They should have plenty of room to breathe. If they don't, divide them onto two baking sheets.
  • Sprinkle potatoes with Parmesan cheese and bake for 20 minutes. Remove from oven, flip over the potatoes and bake for another 20 minutes, until crispy.
  • Sprinkle potatoes with cilantro, more salt if desired and serve.

Nutrition Facts : ServingSize 1 /4th of recipe, Calories 256 kcal, Carbohydrate 29 g, Protein 8 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 10 mg, Sodium 1452 mg, Fiber 3 g, Sugar 3 g, UnsaturatedFat 6 g

EASY MEXICAN ROASTED POTATOES



Easy Mexican Roasted Potatoes image

Garlic and spice coated cubes of potato, perfectly roasted til crispy and golden. Easy Mexican Roasted Potatoes are a delicious side dish for burritos, chilli and BBQs.My take on Mexican style potatoes, these crispy coated beauties are so quick and easy to prepare. Plus, they're ready to serve after only thirty minutes in the oven.

Provided by Sarah James

Categories     Side Dish

Number Of Ingredients 11

1 garlic clove - crushed
1 tsp paprika
1 tsp fine salt
½ tsp black pepper
1 tsp ground cumin
½ tsp chilli powder
½ tsp dried oregano
1 kg potatoes
2 tablespoons rapeseed/canola oil ( plus extra for oiling the roasting tin)
sea salt flakes
chopped fresh coriander/cilantro

Steps:

  • Preheat your oven to 220 °C, 200 °C Fan, 425 °F, Gas Mark 7.
  • Mix together the spices, salt and pepper.
  • Peel and cut your potatoes into 1.5cm slices and then cut the slices to give 1.5cm x 1.5cm sticks. Now cut the sticks to produce 1.5cm dice.
  • Rinse potato cubes in cold water and drain before patting dry with a clean tea towel.
  • Evenly coat your diced potatoes with the oil.
  • Toss with crushed garlic so it becomes evenly distributed over the oiled potato cubes.
  • Sprinkle previously mixed spices, salt and pepper over your potatoes. Stir and turnover the potatoes so they are evenly coated with the seasoning mixture.
  • Grease roasting tin with a little oil before evenly spacing your potato cubes on it. Allow plenty of room for air circulation between the cubes. If you don't have a roasting tin which is large enough, use two tins to achieve maximum crispness.
  • Place your roasting tin/s of potatoes into pre-heated oven.
  • Cook for 30 minutes, turning the potatoes after 15 minutes.

Nutrition Facts : Calories 173 kcal, Carbohydrate 30 g, Protein 4 g, Fat 5 g, Sodium 401 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

SALSA-ROASTED POTATOES



Salsa-Roasted Potatoes image

That jar of salsa has more in store for it than a date with a bag of tortilla chips!

Provided by chpmnk42

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 40m

Yield 4

Number Of Ingredients 9

1 pound baby Yukon Gold potatoes, halved
cooking spray
1 tablespoon olive oil
1 teaspoon chili powder
1 teaspoon ground cumin
½ cup salsa
4 lime wedges
¼ cup chopped fresh cilantro
⅛ teaspoon salt

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
  • Place potatoes on the prepared baking sheet; coat generously with cooking spray.
  • Bake in the preheated oven until starting to brown, about 15 minutes.
  • Combine oil, chili powder, and cumin in a large microwave-safe bowl. Microwave for 1 minute, stirring after 30 seconds. Add potatoes and salsa to the bowl; toss. Return to the baking sheet.
  • Continue baking until potatoes are tender, about 15 minutes more. Squeeze lime over potatoes and sprinkle cilantro and salt on top.

Nutrition Facts : Calories 135 calories, Carbohydrate 23.7 g, Fat 3.9 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 282.8 mg, Sugar 1.2 g

MEXICAN ROASTED POTATO SALAD



Mexican Roasted Potato Salad image

My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 13

4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
1 tablespoon canola oil
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) chopped green chiles
2 tablespoons minced fresh cilantro
3/4 cup sour cream
3/4 cup mayonnaise
2 teaspoons lime juice
1 teaspoon ground chipotle pepper or 2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder

Steps:

  • Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and the pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally., In a large bowl, mix potatoes, beans, chiles and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper, cumin, garlic powder and remaining salt. Pour dressing over potato mixture; toss to coat. Serve warm.

Nutrition Facts : Calories 334 calories, Fat 17g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 588mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 6g fiber), Protein 6g protein.

More about "mexican roasted potatoes recipes"

10 BEST MEXICAN POTATOES RECIPES | YUMMLY
10-best-mexican-potatoes-recipes-yummly image
2022-06-28 garlic, dried Mexican oregano, large onion, avocado, hominy, cilantro and 8 more Mexican Meatballs Pork olive oil, chopped cilantro, ground pork, coarse kosher salt and 11 more
From yummly.com


MEXICAN POTATOES RECIPE - {QUICK & EASY} - 100K-RECIPES
mexican-potatoes-recipe-quick-easy-100k image
Instructions. Preheat oven to 450°F. Mix all the spices in a small bowl. Cut potatoes into 1/2-inch square cubes. Transfer cubed potatoes to the large bowl, add olive oil and mix of spices. Gently toss to coat. Transfer potatoes to a …
From 100krecipes.com


MEXICAN ROASTED SWEET POTATO RECIPE
mexican-roasted-sweet-potato image
Preheat oven to 425 degrees F. In a bowl toss the sweet potatoes with the olive oil. Using your fingers, sprinkle the chile powder over the potatoes. Stir and repeat the process. This will help spread the chile powder evenly over the …
From cooking-mexican-recipes.com


THESE EASY MEXICAN POTATOES ARE DONE IN NO TIME
these-easy-mexican-potatoes-are-done-in-no-time image
Heat the oven 400℉/200℃. Line a baking tray with parchment paper, put the potatoes on the tray, and bake the potatoes for 20-25 minutes. Turn the potatoes midway through the baking time. Take out of the oven and sprinkle …
From thetortillachannel.com


ROASTED MEXICAN POTATOES - THE ORGANIC KITCHEN BLOG …
2022-04-12 Instructions. Preheat oven 400 degrees and place rack in upper third of oven. Cover a rimmed cookie sheet with parchment paper. Quarter potatoes (of cut in half, depending on …
From theorganickitchen.org
Reviews 56
Servings 4
Cuisine Mexican
Category Side Dish
  • Preheat oven 400 degrees and place rack in upper third of oven. Cover a rimmed cookie sheet with parchment paper.
  • Place potatoes on parchment covered cookie sheet, drizzle with olive oil and toss till potatoes are glistening but not drenched.


EASY MEXICAN POTATOES - BITES WITH BRI
2021-08-26 Variations. Spicy: Add a ¼ - ½ teaspoon of cayenne pepper for more heat. Chorizo: While the crispy mexican potatoes roast, cook some chorizo in a skillet.Drain as much of the grease as possible. Toss the potatoes with the chorizo or sprinkle on top right before serving. Mexican potato wedges: Use russet potatoes instead of baby potatoes.Cut the potatoes in …
From biteswithbri.com


MEXICAN POTATOES - HEALTHY AND EASY SIDE DISH - HINT OF HEALTHY
2020-12-17 Instructions. Preheat your oven to 425 F / 220 C. Dice the potatoes into inch sized chunks. You can peel them first if you prefer, but I like to keep the peel on for this recipe! Add the potatoes to a baking tray covered with parchment paper or a baking mat, and cover them with the seasoning and olive oil.
From hintofhealthy.com


MEXICAN ROASTED SWEET POTATO BITES | SNACK RECIPES | GOODTO
2019-06-01 Heat the oven to 200C, gas 6. Slice 3 sweet potatoes into 1cm circles. Toss the potato circles in a mix of 2tbsp olive oil and 2tbsp Mexican seasoning to coat thoroughly. Roast for 10-15 mins until cooked through. Once slightly cooled, top with spoonfuls of guacamole, soured cream with chives and tomato salsa. Scatter over coriander to serve.
From goodto.com


MEXICAN-SPICED ROASTED POTATOES - TANGLED UP IN FOOD
2016-01-13 Preheat oven to 400 degrees Fahrenheit. In a large bowl, toss potatoes with oil. Sprinkle with salt, chili powder, cumin, oregano, and cinnamon. Toss again until evenly coated. Spread on a foil-lined baking sheet and bake for 20 minutes. Remove potatoes from oven and stir to release from pan. Bake for an additional 15-20 minutes, or until tender.
From tangledupinfood.com


SWEET AND SPICY MEXICAN ROASTED SWEET POTATOES
Prepare the oven and preheat to 218 degrees C or 425 degrees F. Wash with water the sweet potatoes to remove any dirt. Slice the potatoes into 1/2-inch-thick rounds. Place them into a large mixing bowl. Add garlic powder, oil, chili powder, black pepper, sea salt, onion powder, and cumin over the potatoes. Toss until well coated.
From haifantasy.com


MEXICAN SWEET POTATOES - JZ EATS
2021-04-24 2. Prepare the skillet. Transfer the potatoes to a 12” cast iron skillet and layer with frozen corn and shredded cheese. Bake for 5-10 minutes, or until the cheese is melted and bubbly. 3. Add toppings and serve. Remove the skillet from the oven and top with sliced jalapeño, avocado, red onion, and cilantro.
From jz-eats.com


MEXICAN ROASTED POTATOES - GIRL AND THE KITCHEN
2016-03-20 Crispy roasted potatoes baked with classic Mexican spices and tossed together with a zesty pico de gallo! Great served warm or as a healthy alternative to a potato salad! Great served warm or as a healthy alternative to a potato salad!
From girlandthekitchen.com


POBLANO BREAKFAST POTATOES | MEXICAN PLEASE
2018-01-04 Preheat the oven to 425F. Give the potatoes and poblano a good rinse. Dice up the potatoes into bite sized chunks, somewhere between 1/4" and 1/2" wide. Dice up the poblano and 1/2 onion into slightly smaller sized chunks (be sure to discard the poblano seeds.) In a mixing bowl combine the potatoes, poblano, 1/2 onion, 4 whole peeled garlic ...
From mexicanplease.com


MEXICAN ROASTED POTATOES RECIPE - RECIPESCHOICE
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes.
From recipeschoice.com


JALAPEñO GARLIC CRISPY POTATOES - PATI JINICH
Set a rack on the upper third of the oven and preheat to 425 degrees Fahrenheit. Place the potatoes in 9”x13” baking dish. Toss with 3 tablespoons of the olive oil and a teaspoon of the salt. Roast for 45 minutes. In a small bowl, combine the remaining 2 tablespoons olive oil with the garlic, jalapeño, and the remaining ¼ teaspoon salt ...
From patijinich.com


MEXICAN POTATOES RECIPE - EIGHTY RECIPES
2021-08-06 STEP 1 – Preheat oven to 200ºC (400ºF / moderately hot / Gas 6). STEP 2 – In a small bowl, combine cumin, cinnamon, paprika, chili powder, dried onion, garlic powder, and salt to taste. STEP 3 – Cut unpeeled potatoes into cubes (1/2 in) and combine the spicy mixture. Drizzle with olive oil and mix to coat, adding more olive oil if ...
From eightyrecipes.com


CRISPY ROASTED MOROCCAN POTATOES - PETER'S FOOD ADVENTURES
2017-12-15 Preheat the oven to 180°C/375°F. Put the coated potatoes in a shallow baking pan in a single layer, pouring any leftover marinade over the potatoes. Roast for 30 minutes then turn over the potatoes. Turn up the temperature to 200°C/400°F and continue to roast until crispy and golden brown. (about 15 more minutes)
From petersfoodadventures.com


MEXICAN ROASTED POTATOES - THE NOURISHING GOURMET
2008-12-03 1 lime, juiced (or more to taste) 1-Preheat the oven to 400 degrees. 2-Combine all of the ingredients, except the potatoes and lime in a jar and shake to thoroughly mix ingredients (or whisk in a bowl). 3-Pour your diced potatoes into a jelly roll pan, and toss with the oil mixture. Sprinkle with salt and freshly ground pepper.
From thenourishinggourmet.com


CRISPY ROASTED MEXICAN POTATOES - CROWDED KITCHEN
2022-03-22 Preheat oven to 400˚F / 205˚C. Line 2 rimmed baking sheets with parchment paper. (2) In a small bowl, stir together cornstarch, salt, chili powder, oregano, cumin, coriander, garlic powder, onion powder, and cayenne. (3) In a large bowl, toss together the potatoes with vegetable oil and spice mixture until evenly coated.
From crowdedkitchen.com


HEALTHY MEXICAN ROASTED POTATOES - CLEAN EATING - 90/10 NUTRITION
2018-10-11 Healthy Mexican Roasted Potatoes have such a unique flavor and crust, and are the perfect addition to any Mexican meal. Using purple potatoes instead of white or red adds nutrients and color, and brings this healthy side dish to the green tier. Mexican Roasted Potatoes. Print Recipe Pin Recipe Add to Collection Go to Collections. Course: Side Dish. …
From 9010nutrition.com


MEXICAN POTATOES (PAPAS MEXICANA) - MEXICO IN MY KITCHEN
2017-02-14 Instructions. Heat vegetable oil in a large-size frying pan over medium-high heat. Once the oil is hot, add the diced potatoes and brown for about 8-10 minutes. Stir frequently to avoid burning them. Make sure all the sides of the potatoes are golden. Stir in the onion and cook for about 3 minutes.
From mexicoinmykitchen.com


MEXICAN ROASTED SWEET POTATO CUBES (VEGAN) - EASY PEASY FOODIE
2017-06-22 Mix together the cumin, paprika, chilli, salt, garlic, olive oil and lime juice in a large bowl. Add the cubes of sweet potato and stir to coat thoroughly. (Or use your hands!) Place the sweet potato cubes on a large non-stick baking tray, ensuring the cubes are well spread out (use 2 baking sheets if necessary) and in a single layer. Roast in ...
From easypeasyfoodie.com


MEXICAN POTATOES - THE CLEAN EATING COUPLE
2019-03-31 Preheat oven to 450 + line a baking sheet with parchment paper or a silpat baking sheet. Cut potatoes and mix together spices. In a bowl, toss together chopped potatoes, olive oil + spices. Make sure all pieces are evenly coated. Spread out potatoes on lined baking sheet.
From thecleaneatingcouple.com


MEXICAN STYLE BAKED POTATO RECIPE - WASHINGTON GROWN
2016-05-19 Crockpot Roasted Chicken: - 4 tsp salt - 2 tsp smoked paprika - 1 tsp cumin - 1 tsp cayenne - 1 tsp oregano - 1 tsp freshly ground black pepper - 1 whole chicken - 1 onion, halved and sliced into ¼” wedges. Mix salt through black pepper in a bowl. Loosen the skin on the chicken and rub the mixed spices all over the meat of the chicken. Place ...
From wagrown.com


MEXICAN ROASTED POTATOES - CATZ IN THE KITCHEN
Pre-heat oven to 400 degrees. Combine all ingredients in a bowl, except for the potatoes and lime juice and whisk together. Scatter potato chunks onto a large baking sheet and toss with the dijon mustard dressing. Sprinkle with additional salt and pepper. Roast for 40 minutes, or until potatoes are fork tender and browned on the edges.
From catzinthekitchen.com


POTATO NACHOS | MEXICAN ROASTED FINGERLING POTATOES APPETIZER …
2019-04-02 Bake 20 minutes, or until the bottoms start to turn brown. Remove baking sheet from the oven, stir potatoes with a spatula, and sprinkle with cherry tomatoes, cotija cheese, and chile peppers. Add more salt and pepper if desired and return baking sheet to the oven. Bake 8 minutes, or until cheese is browned and potatoes are crispy.
From gratefulgrazer.com


MEXICAN POTATOES | SO CRISPY! - CLEAN EATING KITCHEN
2021-10-29 Preheat your oven to 400°F. Line a baking sheet with parchment paper and set aside. Scrub your potatoes and pat them dry. Cut them into quarters or 1-inch cubes and place in a large mixing bowl. Add the olive oil, chili powder, cumin, oregano, paprika, garlic powder, salt, and pepper, and stir to combine.
From cleaneatingkitchen.com


ROASTED RED POTATOES: SPICY MEXICAN - VEGAN IN THE FREEZER
2020-08-30 The problem is I'm trying to figure out if you want more Mexican style recipes or potato recipes. Okay, I'm going to go for potatoes. We need to cook every day so the versatile potato helps out a lot. Great potato recipes. Air Fryer Hasselback Potatoes can also be baked in the oven and they are enhanced with mushroom slices.
From veganinthefreezer.com


PERFECT ROASTED POTATOES RECIPE - COOKIE AND KATE
2020-12-08 Instructions. Preheat the oven to 425 degrees Fahrenheit with a rack in the middle of the oven. Line a large, rimmed baking sheet with parchment paper to prevent the potatoes from sticking. Slice the potatoes into 2-inch chunks (slice small potatoes in half, larger potatoes into quarters, and so on).
From cookieandkate.com


SWEET AND SPICY MEXICAN ROASTED SWEET POTATOES {GLUTEN FREE
Roast sweet potatoes on a sheet pan, flat side down, flipping halfway through, for about 22-26 minutes, until tender all the way through and nice and caramelized on both sides. If you’re not sure, you can pierce them with a fork or knife to check for doneness. Step 4: Finish the dish.
From nyssaskitchen.com


TEX-MEX ROASTED POTATOES RECIPE - THE BLACK PEPPERCORN
2013-02-22 Instructions. Scrub the potatoes thoroughly and cut roughly into 1 inch cubes. Toss with the remaining ingredients and spread on a baking sheet. Bake in a 400F oven for 1 hour, flipping them halfway through cooking time.
From theblackpeppercorn.com


MEXICAN ROASTED POTATOES : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
Explore RAMDOM_KEYWORD for thousands of unique, creative recipes. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian ...
From recipeschoice.com


REMODELAHOLIC | MEXICAN ROASTED POTATOES
2014-05-02 Bake until brown and tender, about 40 minutes, turning potatoes halfway through cooking. Adjust seasonings and sprinkle with the ¼ cup chopped cilantro. 3.2.2310
From remodelaholic.com


SIMPLE MEXICAN BREAKFAST POTATOES - COOK BETTER THAN MOST …
Remove the bacon and reserve the drippings. Cook the onions in the drippings over medium heat until transparent. Add the green chilies cook for about 3 more minutes. Cut the potatoes in to bite sized pieces, and then add them to the pan, cook until the potatoes are tender. Season the potatoes with cumin, salt and pepper to your taste.
From cookbetterthan.com


MEXICAN ROASTED POTATOES RECIPES ALL YOU NEED IS FOOD
Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and the pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally., In a large bowl, mix potatoes, beans, chiles and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle ...
From stevehacks.com


MEXICAN ROASTED POTATO SALAD RECIPE: HOW TO MAKE IT
Preheat oven to 425°. Place potatoes in a greased 15x10x1-in. baking pan. Drizzle with oil; sprinkle with 1 teaspoon salt and the pepper. Toss to coat. Roast until tender, 25-30 minutes, stirring occasionally. In a large bowl, mix potatoes, beans, chiles and cilantro. In a small bowl, combine sour cream, mayonnaise, lime juice, chipotle pepper ...
From stage.tasteofhome.com


THE BEST MEXICAN ROASTED VEGETABLES · EASY FAMILY RECIPES
2020-09-23 Instructions. Chop vegetables and place on a large baking sheet in a single layer. Drizzle olive oil over veggies, and sprinkle the taco seasoning evenly. Mix until vegetables are evenly coated with oil and seasoning. Bake at 425˚F …
From easyfamilyrecipes.com


Related Search