Mexican Potatoes
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.
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