Best Roasted Potatoes And Onions Yucatán Style Recipes

Perfectly Seasoned Roasted Mexican Potatoes image

Provided by Justin Winn

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.

Roasted Potatoes and Onions - Easy and Delicious image

Provided by curryfamily2012

Time 55m

Yield 6

Number Of Ingredients 8

2 pounds potatoes, sliced into 1/2-inch-thick pieces
1 onion, halved and each half cut into quarters
½ cup canola oil
½ cup olive oil
4 cloves garlic
1 envelope onion soup mix
1 tablespoon chopped fresh rosemary, or more to taste
1 tablespoon freshly ground black pepper

Steps:

Preheat oven to 450 degrees F (230 degrees C).
Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil.
Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.

Nutrition Facts : Calories 474.3 calories, Carbohydrate 34.3 g, Fat 37 g, Fiber 4.6 g, Protein 4 g, SaturatedFat 4 g, Sodium 424.2 mg, Sugar 3 g

Roasted Potatoes and Onions, Yucatán Style image

Number Of Ingredients 7

1 tablespoon , achiote rojo or annatto seeds, rojo (packaged seasoning paste)
2 pounds plum tomatoes (2), peeled and quartered
2 tablespoons fresh orange juice
8 small white boiling onions, peeled and halved root to stem
12 small red potatoes, scrubbed and halved
1 tablespoon olive oil
1/2 teaspoon salt, or to taste

Steps:

Preheat oven to 350°. Put the seasoning paste, tomatoes, and orange juice in a blender and blend until smooth. Put the onions and potatoes in an ovenproof casserole dish. Add the seasoning mixture, oil, and salt. Turn to coat the vegetables. Cover and bake about 20 minutes. Remove the cover and continue to cook until the liquid is absorbed and the vegetables are browned and tender, 25 to 30 minutes. Serve hot.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves