Best Salsa Roasted 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.

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.

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.

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.