Salsa Roasted Potatoes Recipes

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EASY CHEESY SALSA POTATOES



Easy Cheesy Salsa Potatoes image

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

2 cups shredded Cheddar cheese (8 oz)
1 cup Old El Paso™ Thick 'n Chunky salsa (any variety)
1/2 cup finely chopped onion
1/2 cup sour cream
1 can (10 3/4 oz) condensed Cheddar cheese soup
1/2 teaspoon pepper
1 bag (24 oz) frozen hash brown potatoes (about 8 cups), thawed
1/2 cup unseasoned dry bread crumbs
1/4 cup butter or margarine, melted

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

CRISP POTATOES WITH SALSA VERDE DRIZZLE



Crisp Potatoes with Salsa Verde Drizzle image

Provided by Tyler Florence

Categories     side-dish

Time 35m

Yield 10 servings

Number Of Ingredients 10

3 pounds Yukon gold potatoes
4 sprigs fresh thyme, leaves chopped
4 sprigs fresh rosemary, leaves chopped
Extra-virgin olive oil, as needed
Kosher salt and freshly ground black pepper
1 cup green olives, pitted and chopped
2 tablespoons capers, drained and rinsed
3 garlic cloves, chopped
1/2 bunch fresh parsley, leaves chopped
1/2 lemon, juiced

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.

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