CREAMY SALSA POTATOES
Turn boxed potatoes into a crowd-size fiesta of flavors using salsa, cheese and chiles.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 55m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- Stir 2 Sauce Mix pouches, boiling water, milk and margarine with whisk in baking dish. Stir in 2 Potatoes pouches. Stir in salsa, sour cream, chiles and cheese until well blended.
- Bake 35 minutes or until potatoes are tender. Sprinkle with cilantro. Let stand 5 minutes before serving (sauce will thicken as it stands).
Nutrition Facts : Calories 110, Carbohydrate 15 g, Cholesterol 10 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 530 mg, Sugar 2 g, TransFat 0 g
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
CRISP POTATOES WITH SALSA VERDE DRIZZLE
Steps:
- Peel the potatoes and slice them into thin 1/8-inch thick slices. Put them into a large bowl and toss with the thyme, rosemary, and olive oil; season with salt and pepper. Place a large skillet onto the grill and coat the bottom with olive oil. Place the slices into the pan, overlapping them in 1 layer until the entire surface is covered with potatoes. Drizzle some more olive oil over the top. Cook over medium-high heat until the bottoms are browned and crisp. Turn the potatoes over and cook the other side until they are browned and crisp.
- In a food processor add the olives, capers, garlic, and parsley. Process, adding some olive oil in a thin stream, until you have a smooth puree. Mix in the lemon juice and adjust the seasoning with salt and pepper.
- Coat the bottom of a large platter with some of the salsa, pile the potatoes on top, and drizzle on some more salsa.
SALSA POTATOES
Spice up the humble tattie
Provided by Silvana Franco
Categories Buffet, Side dish, Vegetable
Time 20m
Number Of Ingredients 6
Steps:
- Boil the small new potatoes for 15-20 minutes. Meanwhile, put a small handful each of fresh mint and parsley in a food processor with a small roughly chopped garlic clove and salad onions. Whizz together until finely chopped then add the olive oil and water and whizz again, adding salt and freshly ground black pepper, Drain the potatoes and toss with the herb salad.
CREAMY SALSA POTATOES
Steps:
- 1.) Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
- 2.) Stir 2 Sauce Mix pouches, boiling water, milk and margarine with whisk in baking dish. Stir in 2 Potatoes pouches. Stir in salsa, sour cream, chiles and cheese until well blended.
- 3.) Bake 35 minutes or until potatoes are tender. Sprinkle with cilantro. Let stand 5 minutes before serving (sauce will thicken as it stands).
- * Divide the recipe in half to serve eight.
BABY POTATOES IN SEA SALT WITH HERB SALSA
These herb-crusted new potatoes and piquant salsa are perfect partners in this tasty tapas or side dish
Provided by Lizzie Harris
Categories Buffet, Canapes, Side dish, Snack, Starter
Time 55m
Number Of Ingredients 6
Steps:
- Put the potatoes in a frying pan wide and deep enough so that they sit in an even layer (don't cut the baby potatoes in half, otherwise they will absorb the salt and be too salty to eat). Pour over just enough water to cover (about 300ml) and add the salt.
- Bring to the boil and simmer gently for 40 mins until the potatoes have cooked. When the water begins to evaporate, give the pan a shake to coat the potatoes in the salt. Once the water has gone completely and the potatoes are covered in a light salty crust, they are ready to serve.
- Meanwhile, make the herb salsa. Chop the herbs finely, tip into a bowl and mix in the vinegar, oil and garlic. Taste and season as required. Serve the potatoes with a little salsa drizzled over and the rest served separately for dipping.
Nutrition Facts : Calories 259 calories, Fat 17 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 2 grams protein, Sodium 3.9 milligram of sodium
CHEESY SALSA MASHED POTATOES
There might be times you'd prefer to serve plain mashed potatoes rather than this cheesy version with chunky salsa, but we can't seem to think of any.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 9 servings, 1/2 cup each
Number Of Ingredients 3
Steps:
- Cook potatoes in boiling water in large saucepan 15 min. or until tender; drain.
- Return potatoes to pan; mash to desired consistency.
- Add VELVEETA and salsa; cook and stir 3 to 5 min. or until heated through.
Nutrition Facts : Calories 130, Fat 4 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 300 mg, Carbohydrate 19 g, Fiber 2 g, Sugar 3 g, Protein 5 g
SWEET POTATO AND SALSA SOUP
A little bit sweet and a little bit spicy - but you can make it anywhere from mild to wild! Although relatively low-fat, low-calorie and high-fiber, it is delicious, flavorful and satisfying. You may choose to only partially puree for a chunkier texture. This soup freezes very well. Garnish with sour cream, cilantro, sourdough croutons, and cheese.
Provided by AnnInLondon
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 40m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in a large saucepan over medium-low heat. Cook and stir onion and garlic in hot oil until soft and translucent, 10 to 15 minutes. Stir sweet potatoes into onion mixture until potatoes are coated completely.
- Mix broth into potato mixture, bring to a simmer, and cook until potatoes are soft, 15 to 20 minutes. Remove from heat; stir salsa, salt, and black pepper into soup.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to saucepan over medium-low heat; when soup is hot, stir in lime juice.
Nutrition Facts : Calories 192.2 calories, Carbohydrate 36.5 g, Fat 4 g, Fiber 6.2 g, Protein 4.2 g, SaturatedFat 0.5 g, Sodium 943.8 mg, Sugar 11.5 g
SALSA SCALLOPED POTATOES
Categories Cheese Potato Side Bake Low Fat Winter Bon Appétit Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 5
Steps:
- Bring potatoes and broth to simmer in heavy medium saucepan over high heat. Cover, reduce heat to medium and simmer 10 minutes, stirring occasionally.
- Position rack in center of oven and preheat to 375°F. Lightly oil 8x8x2-inch glass baking dish. Using slotted spoon, arrange half of potatoes over bottom of prepared dish. Spread salsa over. Arrange remaining potatoes over. Pour chicken broth evenly over.
- Bake until potatoes are tender, top is beginning to crisp and liquids are absorbed, about 50 minutes. Sprinkle cheese over and bake 4 minutes. Garnish with cilantro. Let stand 5 minutes.
SALSA POTATOES
Make and share this Salsa Potatoes recipe from Food.com.
Provided by carolinafan
Categories Potato
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Pierce potatoes several times with fork. Place on microwavable paper towel in microwave oven. Microwave on High 10 to 12 minutes or until tender, turning potatoes over and rearranging halfway through cooking. Let stand in microwave oven 5 minutes.
- Meanwhile in 10-inch nonstick skillet, cook ground beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain if necessary.
- Stir in 1/2 cup salsa and the chili powder.
- Cut potatoes in half lengthwise; place 2 halves on each plate. Spoon mixture evenly over potatoes.
- Sprinkle 1/4 cup cheese over each serving. Serve with sour cream and additional salsa.
Nutrition Facts : Calories 410.1, Fat 15.3, SaturatedFat 8.6, Cholesterol 100, Sodium 457.1, Carbohydrate 32.9, Fiber 3.4, Sugar 2.5, Protein 34.7
SALSA SCALLOPED POTATOES
Make and share this Salsa Scalloped Potatoes recipe from Food.com.
Provided by LUv 2 BaKE
Categories Potato
Time 50m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- Peel and thinly slice potatoes, then place in a microwaveable casserole dish and cover; microwave potatoes High for 7 minutes, stirring once; set aside.
- Spray a 2L (I use 9x13") baking dish with cooking spray.
- In the bottom of the baking dish, layer half of each of the potatoes, peppers and green onions, repeat layer; set aside.
- In a medium saucepan, melt margarine, add flour, blending well; add milk and cumin and cook over medium-high heat stirring until thickened.
- Whisk in 1 cup of the grated cheese until smooth; stir in salsa.
- Pour milk mixture over potatoes, and sprinkle potatoes with remaining cheese.
- Bake at 350 F for 35 minutes or until potatoes are tender and the top is bubbly and golden.
Nutrition Facts : Calories 374.2, Fat 15.8, SaturatedFat 7.8, Cholesterol 45, Sodium 604.6, Carbohydrate 35.4, Fiber 3.8, Sugar 2.8, Protein 23.2
EASY CHEESY SALSA POTATOES
Love potatoes? Try a spicy baked version with salsa and cheese.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Grease 13x9-inch (3-quart) baking dish or pan. In large bowl, mix cheese, salsa, onion, sour cream, soup and pepper. Add potatoes; mix well. Spread in baking dish.
- In small bowl, mix bread crumbs and melted butter. Sprinkle over potatoes.
- Bake 45 to 60 minutes or until cheese is melted and potatoes are tender.
Nutrition Facts : Calories 390, Carbohydrate 37 g, Cholesterol 60 mg, Fat 2 1/2, Fiber 3 g, Protein 12 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 880 mg, Sugar 4 g, TransFat 1 g
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