Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, mexican potatoes π₯πΆ π²π½. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.
Mexican Potatoes π₯πΆ π²π½ is one of the most well liked of current trending foods in the world. It’s easy, it’s quick, it tastes yummy. It’s enjoyed by millions every day. Mexican Potatoes π₯πΆ π²π½ is something which I’ve loved my whole life. They’re nice and they look fantastic.
These crispy roasted Mexican Potatoes seasoned with chili powder, garlic, sea salt and Parmesan cheese are baked, not fried and are the perfect side to weekday meals. (gluten free, vegetarian). Is there anything better than crispy roasted Mexican potatoes that are baked to golden perfection, so. Healthy Mexican Potatoes are the perfect side dish!
To get started with this recipe, we have to first prepare a few ingredients. You can cook mexican potatoes π₯πΆ π²π½ using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Mexican Potatoes π₯πΆ π²π½:
- Take 3 baking potatoes
- Get 1 tbsp olive oil
- Make ready 1 red onion, finely chopped
- Take 1 lrg clove garlic, crushed
- Get 1/2 tsp mild chilli powder
- Get 1/2 tsp paprika
- Take 1/2 tsp cayenne powder
- Make ready 1 tsp cumin
- Get Fresh coriander to garnish and salsa or sour cream to top
A new twist on an old favorite! Great for football games, parties, and celebrations! Nowadays, my mother's glaucoma has affected her sight and kept her from cooking like she used to, but that doesn't stop her from telling us (my sisters & I) how we should cook certain recipes. I hope that you try this recipe and enjoy it with your family.
Steps to make Mexican Potatoes π₯πΆ π²π½:
- Leave the skin on the potatoes, wash and cut them into cubes.
- Boil in salted water for 10 mins then drain and allow them to steam dry by sitting the colander over the hot pan they were cooking in.
- While the potatoes are cooking, cook the onions and garlic over a gentle heat for 10 minutes until the onions are translucent and fragrant.
- Add the spices to the pan and stir well to coat the onions. Continue to cook for another 5 minutes.
- Add the drained dry potatoes and turn the heat of the pan up. Stir the potatoes gently into the onion mix to coat. Now turn the heat down, add a splash of water if needed, put a lid on if you have one and cook until the potatoes are tender.
- Lovely served with salsa or sour cream and coriander.
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