Mexican Style Pan Roasted Potatoes Food

HEALTHY MEXICAN POTATOES

Steps:

• 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.
• Bake for 25 minutes. Flip/stir potatoes to make sure sides are getting evenly roasted. Bake for additional 15-20 minutes until potatoes are browned.
• If your potatoes are not getting crispy, turn your oven to broil for a few minutes, making sure to watch that they don't burn.

MEXICAN STYLE POTATOES

Steps:

• 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. By that time the onion should be translucent.
• Add the Serrano or Jalapeño pepper and cook for 2 more minutes, stirring from time to time.
• Now, add the chopped tomato, salt to taste, and gently stir them in with the potatoes, onion, and peppers. I like the tomatoes cubes to still hold some of their shape when serving, so this step is a quick one, just 1 or 2 minutes before proceeding to serve. Of course, if you like your tomatoes well cooked, then cook them a little bit longer.

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

EASY MEXICAN ROASTED POTATOES

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.

PERFECTLY SEASONED ROASTED MEXICAN POTATOES

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.

ROAST POTATOES

Steps:

• Preheat oven to 450 degrees F (250 degrees C).
• Place potatoes in a large roasting pan and toss with oil, salt, pepper, and rosemary until evenly coated. Spread out potatoes in a single layer.
• Bake in preheated oven for 20 minutes, stirring occasionally. Serve immediately.

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.

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.