SOUTHWEST ROASTED POTATOES
Diced potatoes are tossed with southwest spices like cayenne and cumin, then roasted until tender. Garnished with a sprinkling of cilantro, these potatoes are a unique side dish for any Tex-Mex meal.
Provided by Danelle
Categories Side Dishes
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees. Grease a large baking sheet with one tablespoon olive oil.
- Place the potatoes in a large bowl. Add 1-2 tablespoons more olive oil, along with chili powder, paprika, cumin, cayenne and salt and pepper. Toss well to coat potatoes in oil and seasonings.
- Spread the potatoes in an even layer on prepared baking sheet. Bake for 30-40 minutes (depending on size of potato pieces), turning once halfway through cooking. Garnish with fresh cilantro before serving.
Nutrition Facts : Calories 272 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 7 grams fat, Fiber 5 grams fiber, Protein 6 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 82 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
SOUTHWEST POTATOES
Here is a substantial breakfast inspired by (though far better than) airplane food that can be served on its own or alongside eggs. With all the classic flavors of a burrito - black beans, jalapeños, corn, cheese and cilantro - it would also make great filling for a corn or flour tortilla, with potatoes added in place of rice. Exercise patience when you cook the potatoes. The key to this recipe is leaving them alone once you've put them in the pan, neither stirring nor shaking, for at least 10 minutes, so they develop a nice crust.
Provided by Mark Bittman
Categories breakfast, brunch, easy, one pot, side dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Put 1 tablespoon of oil in a large skillet over medium heat. When hot, add jalapeño and corn, and sprinkle with salt and pepper; let sit for a moment. When corn begins to brown, shake pan to distribute for even browning. Remove corn.
- Add remaining oil to pan. When hot, add potatoes. Cook, undisturbed, until they begin to brown around edges and release from pan, about 10 minutes. Continue, at least 15 more minutes, turning potatoes to brown all sides without stirring too often. Add oil if needed to prevent sticking, and lower heat if needed to prevent scorching. When potatoes are tender and golden, add chili powder, corn and beans.
- Turn on broiler. Place rack about 4 inches below. Transfer potatoes to a baking dish, sprinkle with cheese and run under broiler until cheese is melted and beginning to brown, 2 to 3 minutes. Garnish with cilantro.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 12 grams, Carbohydrate 46 grams, Fat 18 grams, Fiber 9 grams, Protein 13 grams, SaturatedFat 5 grams, Sodium 652 milligrams, Sugar 3 grams
SOUTHWESTERN SMOKEY MASHED POTATOES
Creamy, smokey and spicy. Great when paired with roasted meats and a sweet veggie like corn or carrots.
Provided by Brenda.
Categories Potato
Time 1h45m
Yield 1/2 cup, 24 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F
- In a large pot, boil potatoes in water until tender but not falling apart, about 20-25 minutes.
- Drain potatoes and mash with the butter and milk. I use my hand mixer.
- Add salt and pepper to taste.
- In a large bowl combine potatoes, Gouda, garlic and chipotle peppers; mix well.
- Put potatoes into a 4 quart casserole and bake, covered, for 45 to 55 minutes stirring once.
- I like to uncover the potatoes the last 15 minutes or so of baking time to brown the top a little.
- Potatoes can be made ahead. Mix as above, do not bake. Cover and refrigerate up to 24 hours. Bake as directed or until potatoes are heated through.
SOUTHWESTERN ROASTED RED POTATO SALAD
I love this twist on potato salad. The chilies,corn, and cilantro really help it pop. I got the recipe from Taste of Home.
Provided by SarahBelle
Categories Potato
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Toss potatoes with oil, half of the salt, and half the pepper. Place in a greased baking pan and bake at 400 for 30 minutes or until tender.
- To make the dressing, beat cream cheese and sour cream until smooth. Stir in the chilies,paprika, garlic poweder, and remaining salt and pepper.
- In a big bowl, combine corn, onion, red pepper, and potatoes. Add 1 cup dressing and cilantro, toss to coat. There will be dressing left over.
Nutrition Facts : Calories 267.9, Fat 13.7, SaturatedFat 4.7, Cholesterol 19.2, Sodium 403.4, Carbohydrate 34.2, Fiber 4.5, Sugar 4.9, Protein 5.3
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