Mexican Potatoes
CATEGORIES
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
  1. An original dish, this recipe combines the tastes of chili , smoked paprika, cumin, garlic and cayenne pepper with onion and potato.
  2. 6 large potatoes
  3. 1 medium onion, chopped
  4. 1/4 olive or vegetable oil
  5. 2 tsp chili powder
  6. 1 1/2 tsp smoked paprika
  7. 1 1/2 tsp cumin
  8. 1 tsp garlic powder
  9. 1/2 tsp salt
  10. 1/2 tsp brown sugar
  11. 1/8 tsp cayenne pepper
  12. Preheat oven to 425F
  13. 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.
  14. 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.
  15. To serve: top with sour cream, green onions, cheese, salsa, tomatoes, peppers, and/or bacon bits.
  16. www.jennscookbook.com
RECIPE BACKSTORY
An original dish, this recipe combines the tastes of chili , smoked paprika, cumin, garlic and cayenne pepper with onion and potato.