Mexican Style Pan Roasted Potatoes Recipes

MEXICAN CRISPY ROASTED POTATOES

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.

MEXICAN STYLE PAN ROASTED POTATOES

Steps:

• 1. Peel and cube potatoes into bite size pcs. You can use your favorite potato, I used russet.
• 2. Place 2-3 tbsp. oil in skillet on med heat. Add potatoes and pinto bean seasoning and salt if desired, cover and cook about 10 min. Stir and add pico de gallo. Cover again and cook about 15 min more. Remove lid and increase heat and cook for about another 10 min stirring often till browned. **Cook until potatoes are fork tender.
• 3. NOTE: Cooking time may vary depending on the type of potato you use.
• 4. https://www.justapinch.com/recipes/sauce-spread/salsa/pico-de-gallo-7.html

PAN ROASTED SPANISH-LEMON DRUMSTICKS WITH POTATOES

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Mix chicken with paprika, half of the olive oil, half of the garlic, half of the salt, and half of the pepper together in a bowl until evenly coated. Toss potatoes with remaining olive oil, garlic, salt, and pepper in a separate bowl; add lemon slices and toss well.
• Arrange chicken in a roasting pan and surround chicken with potatoes and lemon slices.
• Bake in the preheated oven for 25 minutes; rotate and flip chicken and potatoes. Continue baking until chicken is no longer pink in the center and the potatoes are tender, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

MEXICAN POTATOES

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.

PAN-ROASTED POTATOES

Steps:

• Heat oven to 375°F. Peel potatoes if desired; cut into 1 1/2-inch pieces. In 15x10x1-inch pan, toss potatoes, onion, rosemary, garlic, salt and pepper. Drizzle with oil.
• Roast 40 minutes, stirring occasionally. Sprinkle with cheese; toss until potatoes are evenly coated. Roat about 10 minutes longer or until potatoes are tender and golden brown.

MEXICAN STYLE CHEESY POTATOES

Steps:

• Preheat oven to 350 degrees.
• In bowl combine melted butter, minced onion, sour cream and the Salsa Con Queso.
• Stir until well blended.
• Stir in hash brown potatoes until mixture is blended.
• Place mixture into a glass oven proof 13x9-inch rectangular pan.
• Bake for 1 hour.
• Prior to taking out of oven, melt shredded Mexican cheese over the potato dish.

MEXICAN ROASTED POTATO SALAD

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.