Best Salsa Potatoes Recipes

SALSA-ROASTED POTATOES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Place potatoes on the prepared baking sheet; coat generously with cooking spray.
• Bake in the preheated oven until starting to brown, about 15 minutes.
• Combine oil, chili powder, and cumin in a large microwave-safe bowl. Microwave for 1 minute, stirring after 30 seconds. Add potatoes and salsa to the bowl; toss. Return to the baking sheet.
• Continue baking until potatoes are tender, about 15 minutes more. Squeeze lime over potatoes and sprinkle cilantro and salt on top.

GRILLED CHICKEN AND SWEET POTATOES WITH STRAWBERRY SALSA

Steps:

• Preheat a grill to medium. Microwave the sweet potatoes until soft, 7 to 9 minutes. Let cool slightly, then brush with 1 teaspoon olive oil; season with salt and pepper. Meanwhile, toss the chicken with 1 tablespoon olive oil, the chile powder, cumin and a big pinch each of salt and pepper.
• Make the salsa: Combine the strawberries, bell pepper, jalapeno and half each of the scallions and cilantro in a medium bowl. Add the lime juice and season with salt and pepper. Toss well and set aside until juicy.
• Oil the grill grates and add the sweet potatoes and chicken. Grill, covered, turning, until the sweet potatoes are tender and charred and the chicken is cooked through, 15 minutes for the sweet potatoes and 16 to 20 minutes for the chicken.
• Split open the sweet potatoes. Drizzle with the remaining 2 teaspoons olive oil, sprinkle with the remaining scallions and cilantro and season with salt and pepper; fluff with a fork. Serve the chicken with the sweet potatoes; top the chicken with the strawberry salsa and serve with lime wedges.

PAPRIKA-ROASTED CHICKEN, POTATOES, AND RADISHES WITH SALSA VERDE

Steps:

• Place rack in middle of oven; preheat to 425°F. Mix mayonnaise, pepper, paprika, 2 chopped garlic cloves, and 1 1/2 tsp. salt in a medium bowl.
• Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push all but 2 Tbsp. mayonnaise mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with kitchen twine. Transfer chicken to a rimmed baking sheet and roast 25 minutes.
• Meanwhile, toss potatoes and radishes in bowl with reserved mayonnaise mixture.
• Reduce oven temperature to 400°F. Remove pan from oven, arrange potatoes and radishes in a single layer in pan, and continue to roast until potatoes and radishes are crisp-tender and chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 18-20 minutes more.
• Meanwhile, pulse cilantro, parsley, oil, lemon zest, lemon juice, 1 1/2 cups radish tops, 1 Tbsp. water, and remaining 2 garlic cloves and 1/2 tsp. salt in a food processor until coarsely chopped.
• Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with potatoes and radishes, and top with salsa verde.
• Do Ahead
• Salsa verde can be made 4 days ahead. Transfer to a resealable container, cover with a thin layer of oil, and chill.

DUAL CONTROLS CHICKEN AND STEAK - HERB POACHED CHICKEN WITH OLIVE SALSA OVER BASMATI RICE AND NEW YORK STRIP STEAK WITH SAUCE ROBERT OVER BABY POTATOES

Steps:

• Preheat oven to 350 degrees F.
• To make the olive salsa for the chicken topping, slice the root end off the entire head of garlic and turn it upside down, wrap it in aluminum foil and mold the foil so it supports the garlic to allow the cut end to stand upright in the oven. Pour about 1 teaspoon olive oil on the garlic so it slips between the skin and the cloves and wrap with the foil so it is enclosed. Roast for about 1 hour and set aside until it is cool enough to handle.
• In a small bowl combine the tomato, basil, parsley, peppercorns, olives and 2 tablespoons olive oil. Gently squeeze the roasted garlic cloves from the skins into the mixture. Fold everything together and set aside to let flavors integrate.
• For the rice accompaniment to the chicken, melt the butter in a medium saucepan over medium heat and stir in the basmati rice, thyme leaves, salt, and pepper, allowing rice to toast for a few minutes. Then add the chicken stock, bring to a boil, reduce heat to low, cover and let simmer covered and undisturbed for 20 minutes. Remove from heat and let stand 5 minutes.
• While the rice is cooking begin the sauce for the steak. Heat the olive oil in a medium saucepan, over medium-high heat, and saute the shallot until it becomes translucent. Add the mushrooms and cook until they are tender and give up their juices. (While the mushrooms are cooling, begin sauteing the bacon in a separate skillet for the potatoes.) Add the merlot and cook for about 5 minutes. Meanwhile, in a separate small bowl, make a slurry with 1 tablespoon water and the cornstarch, then add the tomato paste and Dijon mustard and mix thoroughly until smooth. Add this mixture to the pan of mushrooms along with demi-glace and parsley. Season with salt and pepper to taste. Turn heat down to medium low, and allow to reduce and thicken.
• While the mushrooms are cooking, heat the oil in the deep-fryer to 375 degrees F or according the manufacturer's instructions for potatoes. Saute the bacon strips in a skillet until crispy. Remove to paper towels to drain and cool to room temperature. Drain excess bacon fat from the skillet leaving a coating in which to saute the onion. Cook until the onion becomes translucent. Deep-fry the baby potato slices until golden and drain on paper towels. Transfer them to the pan of onions, and crumble in the bacon. Toss in the scallions and season with salt and pepper. Cover and keep warm.
• Heat the oven to 375 degrees F for the steak, if you are finishing in the oven.
• In a large saute pan, heat the chicken stock over medium-high heat. Add the basil, tarragon and parsley, bring to a boil to integrate flavors, then reduce heat. This is your poaching liquid. Season the chicken breasts generously on both sides with salt and pepper, rubbing the seasoning in, and place the chicken in simmering poaching liquid. (Remember, you are poaching, not boiling. The liquid should be kept at a simmer.) Poach chicken until cooked through, about 10 minutes, turning breasts midway through cooking period. Remove to paper towels to drain.
• Heat olive oil over medium-high heat in a skillet with oven-safe handles. Season the steaks with walt and pepper. Sear for about 2 minutes per side undisturbed (to let seasonings integrate into the surface of the meat) and then to your preferred level of doneness. Transfer the entire skillet to the oven to finish (about 10 minutes for medium-rare) They can also be cooked on a grill. Let steaks rest, then slice into 1/4- inch thick slices.
• On half of the serving plate, spoon some basmati rice, top with a piece of chicken, and spoon olive salsa over chicken. On the other half of the serving plate, spoon some potatoes, top with a "fan" of steak slices (about 3 ounces of steak or an amount equal to half of a strip steak, per person) and drizzle sauce over sliced steak. Garnish the plate with haricots verts.

STRIP STEAK WITH PORCINI STEAK SAUCE AND SALSA VERDE WITH ROASTED POTATOES, SHALLOTS AND GREEN BEANS

Steps:

• For the roasted potatoes, shallots and green beans: Preheat the oven to 450 to 500 degrees F. Place a large skillet over medium-low heat and add the butter. Add the shallots, season with salt and pepper and let cook slowly until translucent and very tender. Once tender, add the stock, let cook for a couple minutes, season again and set aside.
• Add a fat pinch of salt to boiling water. Add the green beans and blanch until bright green while still having a bite, about 1 1/2 minutes. Remove from the water and place in a bowl of ice water to cold shock. Set aside.
• Toss the halved potatoes with EVOO, salt and pepper and place cut-side down on a baking sheet in the oven. Roast until golden brown and cooked through.
• To finish, place the shallot mixture over medium-high heat until brought back up to temperature. Add in the green beans and potatoes and toss to combine.
• For the porcini steak sauce: Place the mushrooms and stock in a small saucepot and bring to a simmer. Let simmer for about 10 minutes to reconstitute and the turn off the heat. Remove the mushrooms with a slotted spoon and add to a food processor. Pour in the soaking liquid, making sure to leave behind any dirt of grit. Add the garlic, shallots, tomato sauce, vermouth and Worcestershire. Puree until smooth. Adjust the seasoning with salt, pepper, balsamic and honey and set aside.
• For the salsa verde: Place the mint, parsley, EVOO, capers, vinegar, chile flakes, anchovies, garlic, shallot and lime zest and juice in the bowl of a food processor and puree until smooth, but still some texture. Adjust the seasoning with salt and pepper and set aside.
• For the steaks: Preheat a cast-iron skillet or grill pan over medium-high heat.
• Sprinkle the steak with salt and pepper and let sit at room temperature until ready to cook. When ready, drizzle with EVOO and place in a cast-iron skillet and cook for about 4 minutes per side, or until medium rare. Remove from the pan and let rest on a cutting board for a few minutes before slicing. Place the lemon cut-side down in the pan for a couple minutes, or until charred.
• To serve, slice the steak and top half with the porcini steak sauce and half with the salsa verde. Serve alongside the roasted potatoes, shallots and green beans. Sprinkle some flaky salt on the steak and a squeeze of charred lemon.

MOJO MARINATED CHICKEN WITH GRILLED PURPLE POTATOES AND CHARRED CORN AND BLACK BEAN SALSA WITH GRILLED FLOUR TORTILLA

Steps:

• Preheat a grill or grill pan on medium heat.
• Season the chicken with salt and pepper, to taste, and grill until golden brown on each side and cooked through, about 4 minutes per side. Transfer the chicken to a cutting board.
• Put the potatoes in a small pot of water over medium heat and bring to a boil. Reduce the heat and simmer for just a few minutes until potatoes are cooked, but not soft. Drain the potatoes and add them to a bowl. Add some olive oil and season with salt and pepper, to taste. Toss the potatoes to coat with the oil. Put on the grill and cook for 1 minute on each side. Remove from the grill to a serving dish.
• In a large saute pan over medium-high heat, heat 1 tablespoon olive oil. Add the corn, onion, and garlic and saute for 2 to 3 minutes. Add black beans and cook 2 minutes.
• Remove the pan from the heat and stir in the peppers, tomato and cilantro. Squeeze in the juice from 1 lemon and 1 lime. Transfer to a serving bowl.
• Slice the chicken and arrange on a serving platter. Serve with the grilled potatoes, the corn and bean salsa and flour tortillas.

ROASTED SEA BASS WITH SWEET POTATOES, SPINACH, AND SALSA RUSTICA

Steps:

• Preheat oven to 425 degrees. Toss sweet potatoes, garlic, and shallot with 2 tablespoons oil. Spread evenly on a rimmed baking sheet and season with salt and pepper. Roast until tender, 25 to 30 minutes.
• Remove from oven. Drizzle spinach with oil and season with salt and pepper; scatter over sweet-potato mixture. Season fish with salt and pepper; place on top of spinach. Drizzle fish lightly with oil; roast until opaque and flaky, about 12 minutes. Stir together parsley, capers, remaining 3 tablespoons oil, and vinegar. Drizzle mixture over fish and vegetables; serve.

JAMAICAN LOADED BAKED SWEET POTATOES WITH PULLED PORK AND MANGO RUM SALSA

Steps:

• Heat oven to 400°F. Line rimmed cookie sheet with foil; spray with cooking spray. Place sweet potatoes on cookie sheet, and poke all over with fork. Bake 1 hour to 1 hour 15 minutes or until completely tender when pierced all the way through with knife. Cool about 10 minutes or until easy to handle.
• Meanwhile, in small bowl, stir together brown sugar, lime juice, rum and gingerroot until brown sugar dissolves. Add jalapeño chile, onion and mango; toss to coat. Stir in cilantro; cover and refrigerate.
• In medium microwavable bowl, mix pork, olive oil and jerk seasoning. Microwave uncovered on High 1 to 2 minutes or until steaming hot.
• Cut open sweet potatoes. Using fork, mash up the flesh of each potato in their jackets. Divide salt among potatoes, and stir in with fork. Divide pork mixture, salsa, then cheese among the 4 potatoes.

GROUND BEEF AND SALSA STUFFED POTATOES

Steps:

• Bake the potatoes for about 1 hour at 400 degrees or until the potatoes are tender.
• Meanwhile in a skillet cook the ground beef with onion, garlic and green bell pepper until ground beef is no longer pink (about 10-12 minutes) drain fat.
• Add in the Parmesan cheese and salsa; continue to cook for another 3-4 minutes.
• Season with salt and pepper.
• Cut the potatoes in half lenghwise and fluff up the pulp with a fork.
• Place potatos on a baking sheet.
• Season pulp with salt and pepper.
• Spoon equal amounts of ground beef mixture on top of each potato.
• Top with cheddar cheese and green onions.
• Return to oven for 5-10 minutes or until the cheese has melted.
• Serve with sour cream.
• Delicious!

EASY CHEESY SALSA POTATOES

Steps:

• Heat oven to 350°F.
• Grease 13x9-inch (3-quart) baking dish or pan.
• In large bowl, combine cheese, salsa, onion, sour cream, soup and pepper; mix well.
• Add potatoes; mix well.
• Spread in greased dish.
• In small bowl, combine bread crumbs and butter; mix well.
• Sprinkle over potatoes.
• Bake at 350°F.
• for 45 to 60 minutes or until cheese is melted and potatoes are tender.

BAKED POTATOES WITH SALSA AND SOUR CREAM

Steps:

• Preheat oven to 400 degrees. With a fork, prick potatoes in several places. Bake directly on oven rack until tender when pierced with a knife, 40 to 50 minutes. Remove potatoes from oven, cut open, and season with salt and pepper. Top potatoes with salsa and sour cream.

CREAMY SALSA POTATOES

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• Stir 2 Sauce Mix pouches, boiling water, milk and margarine with whisk in baking dish. Stir in 2 Potatoes pouches. Stir in salsa, sour cream, chiles and cheese until well blended.
• Bake 35 minutes or until potatoes are tender. Sprinkle with cilantro. Let stand 5 minutes before serving (sauce will thicken as it stands).

BABY POTATOES IN SEA SALT WITH HERB SALSA

Steps:

• Put the potatoes in a frying pan wide and deep enough so that they sit in an even layer (don't cut the baby potatoes in half, otherwise they will absorb the salt and be too salty to eat). Pour over just enough water to cover (about 300ml) and add the salt.
• Bring to the boil and simmer gently for 40 mins until the potatoes have cooked. When the water begins to evaporate, give the pan a shake to coat the potatoes in the salt. Once the water has gone completely and the potatoes are covered in a light salty crust, they are ready to serve.
• Meanwhile, make the herb salsa. Chop the herbs finely, tip into a bowl and mix in the vinegar, oil and garlic. Taste and season as required. Serve the potatoes with a little salsa drizzled over and the rest served separately for dipping.

MARINATED SALMON WITH SWEET POTATOES AND RED PEPPER SALSA

Steps:

• To make the marinade you need to mix together the ginger, lemon and lime zest, soy sauce, and mirin. Pour this into a large plastic sandwich bag, place the salmon fillet into the bag, scrunch it all together and then tie a knot in the top. Place in the refrigerator to chill for 1 1/2 hours
• Preheat the oven to at 375 degrees F (190 degrees C /Gas 5) Place the sweet potatoes on a roasting tray and sprinkle with salt. Bake in the oven for about 1 hour.
• Now make your pepper salsa by mixing your red peppers and chillies with the lemon and lime juice, olive oil, and mint.
• After a couple of hours remove the salmon from the marinade. Get a griddle pan hot then place the salmon skin side down on it for a couple of minutes. Then finish off in the oven OR bake for 10 minutes in the griddle. Serve the salmon with the salsa and the baked potatoes.
• Twice as much olive oil to the juices .

EASY CHEESY SALSA POTATOES

Steps:

• 1. Heat oven to 350F. Grease a 9x13 in baking dish. Combine all ingredients, adding the potatoes last. Mix well. Spread in pan.

SALSA SCALLOPED POTATOES

Steps:

• Bring potatoes and broth to simmer in heavy medium saucepan over high heat. Cover, reduce heat to medium and simmer 10 minutes, stirring occasionally.
• Position rack in center of oven and preheat to 375°F. Lightly oil 8x8x2-inch glass baking dish. Using slotted spoon, arrange half of potatoes over bottom of prepared dish. Spread salsa over. Arrange remaining potatoes over. Pour chicken broth evenly over.
• Bake until potatoes are tender, top is beginning to crisp and liquids are absorbed, about 50 minutes. Sprinkle cheese over and bake 4 minutes. Garnish with cilantro. Let stand 5 minutes.

CREAMY SALSA POTATOES

Steps:

• 1.) Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
• 2.) Stir 2 Sauce Mix pouches, boiling water, milk and margarine with whisk in baking dish. Stir in 2 Potatoes pouches. Stir in salsa, sour cream, chiles and cheese until well blended.
• 3.) Bake 35 minutes or until potatoes are tender. Sprinkle with cilantro. Let stand 5 minutes before serving (sauce will thicken as it stands).
• * Divide the recipe in half to serve eight.

TURKEY & POTATOES EMPANADAS WITH SALSA VERDE

Steps:

• 1. Preheat oven at 400 degrees. Line a large cookie sheet with parchment paper set aside.
• 2. On stovetop on medium-high heat in a small non-stick pan sprayed with cooking spray add ground turkey, onion, cumin, and fennel seeds. With a spatula break up meat while cooking and cook until meat is no longer pink. Let cool completely.
• 3. In a mixing bowl mix the ground chicken with the chopped potatoes. Mix until well incorporated.
• 4. Unroll pie crust and cut each into 4 pieces.
• 5. Place 1/3 cup of turkey and potatoes mixture in the middle of each crust piece. Fold crust over filling and pinch the edge to secure filing with a sharp knife make small cuts on top of each empanada to let steam escape. Place on cookie sheet.
• 6. Beat egg and brush each empanada with egg wash. Bake in oven 35 minutes.
• 7. Let empanadas rest 5 minutes before serving with salsa verde and sour cream.

SALSA CHICKEN POTATOES

Steps:

• Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 10-12 minutes or until tender, turning once. In a microwave-safe bowl, combine the chicken, tomato sauce, salsa and brown sugar. Cover and microwave on high for 3 minutes or until heated through., Cut an X in the top of each potato; fluff pulp with a fork. Top with chicken mixture, sour cream and parsley.

STUFFED SALSA VERDE POTATOES WITH LEFTOVER TURKEY

Steps:

• Preheat an oven to 450 degrees F (230 degrees C). Prick potatoes several times with a fork and place onto a baking sheet.
• Bake in the preheated oven until potatoes are easily pierced with a fork, 50 minutes to 1 hour. Remove from the oven and allow to cool slightly; leave oven on.
• Mix turkey, salsa, and chile pepper together in a bowl.
• Make a slice in the top of each potato and scoop out the inside. Place in a bowl and mash. Add turkey-salsa mixture, sour cream, cream cheese, butter, salt, and pepper; mix to desired consistency. Fill potatoes with mixture and sprinkle Mexican cheese on top.
• Return to the oven and bake until heated through, about 15 minutes.