MEXICAN POTATOES

 

  • Cooking Time:
  • Servings:
  • Preparation Time:

Ingredients

  • 6 large potatoes
  • 1 medium onion, chopped
  • 1/4 olive or vegetable oil
  • 2 tsp chili powder
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp brown sugar
  • 1/8 tsp cayenne pepper
  • topping options: sour cream, green onions, cheese, salsa, tomatoes, peppers, and/or bacon bits

Directions

  • An original dish, this recipe combines the tastes of chili , smoked paprika, cumin, garlic and cayenne pepper with onion and potato.
  • 6 large potatoes
  • 1 medium onion, chopped
  • 1/4 olive or vegetable oil
  • 2 tsp chili powder
  • 1 1/2 tsp smoked paprika
  • 1 1/2 tsp cumin
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp brown sugar
  • 1/8 tsp cayenne pepper
  • Preheat oven to 425F
  • Wash and scrub potatoes. Use a knife to remove any bad spots and cut into wedges. Place all ingredients in a large, heavy-duty zip locked bag. Turn or shake bag until potato wedges and chopped onion are well coated in seasoning.
  • Grease a 13×9 inch baking pan. Spread potato mixture into an even layer. Bake for 30-40 minutes or until potatoes are tender (depending on the size of the wedges), stirring every 15 minutes or so.
  • To serve: top with sour cream, green onions, cheese, salsa, tomatoes, peppers, and/or bacon bits.
  • www.jennscookbook.com

Notes

An original dish, this recipe combines the tastes of chili , smoked paprika, cumin, garlic and cayenne pepper with onion and potato.

Categories: Lunch  Oven  Potato  Side Dish 

Website Credit: www.jennscookbook.com

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