Best Adobo Roasted Potatoes Recipes

Adobo, Garlic & Parmesan Potato Oven Fries image

Provided by Bergy

Time 55m

Yield 2 serving(s)

Number Of Ingredients 6

3 large potatoes, peeled, cut into french fry slices and covered, with cold water
2 teaspoons adobo seasoning
2 teaspoons garlic powder
2 tablespoons grated parmesan cheese
salt and pepper
vegetable oil cooking spray (optional)

Steps:

Preheat oven to 375°F.
Use a Baking stone or a cookie sheet.
Drain water from the potatoes and place on Paper towel cover with another paper towel and dab dry.
If using oil lightly spray the fries while they are on the paper towel, turn& spray other side.
Sprinkle the Adobo spice, Garlic, Salt& Pepper over the fries.
Potaoes on the Baking stone (cookie sheet) arranged in a single layer.
Place in preheated oven for 30 minutes.
Remove from oven, turn the fries and sprinkle with the Parmesan cheese.
Return to oven for a further 15-20 minutes.

Spicy Black Bean and Sweet Potato Chili image

Provided by Sarah DiGregorio

Time 1h

Yield 6 servings

Number Of Ingredients 16

1/4 cup coconut oil or vegetable oil
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
6 garlic cloves, smashed and roughly chopped
2 packed tablespoons light brown sugar
2 teaspoons ground cumin
2 teaspoons garlic powder
2 teaspoons onion powder
3/4 cup orange juice
1 to 4 chipotles from a can of chipotles in adobo, finely chopped, plus 3 tablespoons adobo sauce
1 1/2 pounds sweet potatoes (4 to 5 small-medium or about 2 large), scrubbed and cut into 1-inch pieces
2 (15-ounce) cans black beans, drained
1 (28-ounce) can crushed or diced tomatoes, preferably fire-roasted
Juice of 1 lime (about 1 1/2 tablespoons)
1 (10-ounce) bag frozen corn
Sliced avocado and red onion, for topping

Steps:

In a large Dutch oven, warm the oil over medium-high heat. Add the onion, season with salt and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the garlic and cook, stirring and adjusting the heat as needed to avoid burning, until fragrant, about 1 minute.
Add the brown sugar, cumin, garlic and onion powders, and stir to combine. Add the orange juice and let it come to a simmer. Add the chipotles and adobo sauce, sweet potatoes, beans, tomatoes and lime juice. Season generously with black pepper and 2 teaspoons salt. Stir in 1 1/4 cups water and bring to a boil.
Once the chili comes to a boil, decrease the heat to low to maintain a simmer. Cover the pot and cook until the sweet potatoes are tender, 30 to 45 minutes.
Just before serving, stir in the corn and let it warm through. Taste and add more salt and pepper if necessary. Top with avocado and red onion.

Adobo Roasted Potatoes image

Provided by Von Diaz

Time 45m

Yield 4 servings

Number Of Ingredients 7

1 1/2 teaspoons kosher salt, plus more to taste
2 teaspoons garlic powder
1/4 teaspoon dried oregano
1/4 teaspoon ground turmeric
1/4 teaspoon ground black pepper
1 1/2 pounds whole baby new potatoes, scrubbed and dried well
3 tablespoons olive oil

Steps:

Heat the oven to 400 degrees and line a medium rimmed baking sheet with foil or parchment.
Prepare the adobo seasoning: In a small bowl, combine 1½ teaspoons salt with the garlic powder, oregano, turmeric and pepper, and mix well with a fork.
Put potatoes in a large bowl and randomly poke a few small holes in each with a fork. Pour in 2 tablespoons of the olive oil and toss potatoes well, then sprinkle with the adobo seasoning, and stir to combine. Pour in the remaining 1 tablespoon olive oil and toss a bit more to ensure the potatoes are evenly coated with spices.
Transfer potatoes to the lined baking sheet in an even layer, being careful not to crowd the pan.
Bake for 30 to 40 minutes, shaking the pan every 10 minutes or so. Potatoes are done when they pierce easily with a fork or the tip of a sharp knife. Taste and add more salt, if desired.