Mexican Style 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 POTATOES

Steps:

• Preheat oven to 450°F.
• Mix all the spices in a small bowl.
• Cut potatoes into 1/2-inch square cubes. Transfer cubed potatoes to the large bowl, add olive oil and mix of spices. Gently toss to coat.
• Transfer potatoes to a baking sheet lined with parchment paper. Spread into a single layer.
• Bake in the preheated oven for 20-25 mins. Then, flip potato cubes and bake for additional 15 minutes or until crispy and brown.

MEXICAN POTATOES

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.

MEXICAN-STYLE STUFFED POTATOES

Steps:

• Position rack in top third of oven and preheat to 425°F. Pierce each potato several times with toothpick. Bake on rack until tender, about 1 hour 10 minutes. Transfer potatoes to work surface. Maintain oven temperature.
• Cut off top 1/4 of 1 long side of each potato. Scoop potato from skins into large bowl, leaving 1/4-inch-thick shell. Mash potato with milk. Mix in cheese, chips, cilantro and onions. Season with salt and pepper. Fill shells with potato mixture, mounding in center.
• Return stuffed potatoes to oven and bake until heated through, about 20 minutes. Top potatoes with salsa and sour cream and serve.

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.