Best Mexican Style Pan Roasted Potatoes Recipes

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PERFECTLY SEASONED ROASTED MEXICAN POTATOES



Perfectly Seasoned Roasted Mexican Potatoes image

Crispy roasted potatoes tossed in the perfect Mexican seasoning, these potatoes are an easy and healthy one pan side dish for any protein.

Provided by Justin Winn

Categories     Side Dish

Time 45m

Number Of Ingredients 12

2 lbs potatoes (cut into even sized cubes)
1 onion, diced ((optional))
2 bell pepper, diced ((optional))
3 tbsp avocado oil
1 tbsp chili powder
2 tsp cumin
1 tsp oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika
1/2 tsp sea salt
1/2 tsp pepper

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.

POTATOES WITH ROASTED POBLANO CHILES AND MEXICAN SOUR CREAM (PAPAS CON RAJAS Y CREMA ÁCIDA)



Potatoes with Roasted Poblano Chiles and Mexican Sour Cream (Papas con Rajas y Crema Ácida) image

This combination of roasted poblano chiles, cubed boiled potatoes, onions, and crema, cooked into a savory concoction makes a divine vegetarian taco filling.

Provided by Gabriela Cámara

Categories     Vegetarian     Dinner     Chile Pepper     Poblano     Potato     Onion     Sour Cream     Soy Free     Peanut Free     Wheat/Gluten-Free     Tree Nut Free     Taco

Yield 4-6 servings

Number Of Ingredients 6

5 large poblano chiles, stemmed, seeded, and veins removed (or not, depending on how spicy you want this to be)
2 large Yukon gold potatoes or another waxy potato, cut into 1/2-inch / 12mm cubes
1 Tbsp sea salt, plus more as needed
1 Tbsp safflower oil
1 large white onion, thinly sliced
1 cup / 240g Homemade Mexican Crema or crème fraîche

Steps:

  • On an ungreased comal or in a cast-iron skillet over high heat, roast the chiles, turning them over every couple of minutes using tongs or your hands (carefully, so you don't get burned). You're looking for uniform blistering, but you don't want them to become too soggy in the process, especially if you intend to stuff them, since they need to hold their shape. The process will probably take 10 to 15 minutes. Once they are well blistered and before the flesh is completely charred through in any spots, place the peppers in a plastic container with a tight-fitting lid or in a bowl that you can cover with a plate (not a towel or anything porous) and set aside to "sweat" for about 10 minutes, or until they are cool enough to handle.
  • Remove the charred skin from the whole chiles. Once you have removed and discarded the skin and seeds, cut them into rajas, or strips, about the width of fettuccine.
  • In a small saucepan, cover the potatoes with 2 inches / 5cm water and add the salt. Bring to a boil over medium-high heat, then decrease to low and simmer for about 5 minutes. Remove one of the potatoes and taste it. The piece should be soft but not falling apart, still holding its cube shape. Cubed like this, they will cook quite quickly, so be attentive. Once they have the right texture, drain the potatoes and set aside in a medium bowl with a lid or cover the pan with a plate to keep them warm.
  • Using the same comal or skillet in which you toasted your chiles, heat the oil over medium-high heat until it's hot but not smoking. Add the onion and sauté until it's translucent but not browned.
  • In a saucepan, combine the potatoes, chiles, onion, and crema or crème fraîche. Bring to a boil, then turn off the heat and let it sit for 5 to 10 minutes. As the mixture cools, the starches will absorb some of the melted cream and help it firm up. Taste and add more salt if needed. Serve as you wish!
  • Do Ahead: These potatoes can be stored in a sealed container in the refrigerator for up to 2 days.

MEXICAN STYLE PAN ROASTED POTATOES



Mexican style pan roasted potatoes image

Amazing is all I can say. Prep time does not include making pico de gallo.

Provided by Lynn Socko

Categories     Potatoes

Time 40m

Number Of Ingredients 4

4 c peeled and cubed potatoes
1-2 tsp pinto bean seasoning
2-3 Tbsp olive oil or canola oil
1 c pico de gallo

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



Easy Mexican Roasted Potatoes image

Garlic and spice coated cubes of potato, perfectly roasted til crispy and golden. Easy Mexican Roasted Potatoes are a delicious side dish for burritos, chilli and BBQs.My take on Mexican style potatoes, these crispy coated beauties are so quick and easy to prepare. Plus, they're ready to serve after only thirty minutes in the oven.

Provided by Sarah James

Categories     Side Dish

Number Of Ingredients 11

1 garlic clove - crushed
1 tsp paprika
1 tsp fine salt
½ tsp black pepper
1 tsp ground cumin
½ tsp chilli powder
½ tsp dried oregano
1 kg potatoes
2 tablespoons rapeseed/canola oil ( plus extra for oiling the roasting tin)
sea salt flakes
chopped fresh coriander/cilantro

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.

Nutrition Facts : Calories 173 kcal, Carbohydrate 30 g, Protein 4 g, Fat 5 g, Sodium 401 mg, Fiber 4 g, Sugar 1 g, UnsaturatedFat 5 g, ServingSize 1 serving

MEXICAN POTATOES



Mexican potatoes image

Spicy fried potatoes with soured cream for dipping, great as part of a Tex-Mex meal

Provided by Good Food team

Categories     Dinner, Side dish

Time 35m

Number Of Ingredients 9

800g potato , cut into cubes
1 tbsp olive oil
1 onion , finely chopped
1 garlic clove , finely chopped
½ tsp mild chilli powder
½ tsp paprika
1 tsp cumin
½ tsp cayenne pepper
soured cream , to serve

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.

Nutrition Facts : Calories 195 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 38 grams carbohydrates, Sugar 3 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.06 milligram of sodium

MEXICAN ROASTED POTATO SALAD



Mexican Roasted Potato Salad image

My husband is the No. 1 fan of this south-of-the-border potato salad. The leftovers make an awesome late-night snack, straight from the fridge. -Elisabeth Larsen, Pleasant Grove, Utah

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 45m

Yield 10 servings.

Number Of Ingredients 13

4 pounds potatoes, peeled and cut into 1/2-inch cubes (about 8 cups)
1 tablespoon canola oil
1-1/2 teaspoons salt, divided
1/2 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (4 ounces) chopped green chiles
2 tablespoons minced fresh cilantro
3/4 cup sour cream
3/4 cup mayonnaise
2 teaspoons lime juice
1 teaspoon ground chipotle pepper or 2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon garlic powder

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.

Nutrition Facts : Calories 334 calories, Fat 17g fat (4g saturated fat), Cholesterol 5mg cholesterol, Sodium 588mg sodium, Carbohydrate 39g carbohydrate (2g sugars, Fiber 6g fiber), Protein 6g protein.

PAN-ROASTED RED POTATOES



Pan-Roasted Red Potatoes image

Pan-roasting in duck fat gives these potatoes a luxurious flavor that can't be added any other way. These potatoes will step up your breakfast game and have everyone beg you to make them again and again! This also makes a wonderful breakfast dish; just serve alongside some eggs and bacon and you are all set!

Provided by Shyla Lane

Categories     Side Dish     Potato Side Dish Recipes

Time 11m

Yield 2

Number Of Ingredients 5

1 tablespoon duck fat
3 unpeeled red potatoes, diced
1 teaspoon dried parsley
½ teaspoon salt
¼ teaspoon ground white pepper

Steps:

  • Melt duck fat in a large skillet over medium-high heat until shimmering, about 1 minute. Add potatoes; cook, stirring minimally, until potatoes are golden brown, 5 to 10 minutes. Drain excess fat.
  • Combine parsley, salt, and white pepper in a bowl; toss over cooked potatoes to coat evenly.

Nutrition Facts : Calories 97.7 calories, Carbohydrate 9.3 g, Cholesterol 6.4 mg, Fat 6.5 g, Fiber 1.1 g, Protein 1.2 g, SaturatedFat 2.1 g, Sodium 585.8 mg, Sugar 0.6 g

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