Mexican Style Pan Roasted Potatoes Recipes

EASY MEXICAN ROASTED POTATOES

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.

MEXICAN CRISPY ROASTED POTATOES

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or spray with non stick cooking spray.
• In a large bowl, add the olive oil, salt, chili powder, oregano, coriander, garlic powder, black pepper and cayenne. Toss together until potatoes are fully coated with spices. Transfer to baking sheet.Be careful not to overcrowd the potatoes. They should have plenty of room to breathe. If they don't, divide them onto two baking sheets.
• Sprinkle potatoes with Parmesan cheese and bake for 20 minutes. Remove from oven, flip over the potatoes and bake for another 20 minutes, until crispy.
• Sprinkle potatoes with cilantro, more salt if desired and serve.

MEXICAN STYLE PAN ROASTED POTATOES

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