More Great Recipes: Lunch | Oven | Potato | Side Dish

Mexican Potatoes


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Serves | Prep Time | Cook 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


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.


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Pairs Well With


Notes

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

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