Roasted Mexican Potato Recipes
MEXICAN ROASTED POTATO SALAD
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
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.
PERFECTLY SEASONED ROASTED MEXICAN POTATOES
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
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 POTATOES
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
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
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
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 :
EASY MEXICAN ROASTED POTATOES
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
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
ROASTED PERUVIAN POTATOES
Provided by Aarón Sánchez
Categories side-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time.
- In another bowl, mix olive oil, oregano, garlic, salt, and pepper. Mix well. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve.
SALSA-ROASTED POTATOES
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
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
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