Being at home has really made me try new things in the kitchen. A few weeks ago, I meal planned and made a big grocery store run (since I’m pregnant, I want to avoid being in public as much as I can). I have ground beef to make everything from tacos, meat sauce for spaghetti and of course burgers! One of the biggest things to come out of being at home ALL the time, it’s my ability to learn new things in the kitchen!
Last night ground beef tacos were on the menu. I had a few bell peppers that I hadn’t used yet, so I sautéed them with white onion and olive oil and then I had some yukon gold potatoes that I had planned to make a roast with but I was never able to *find* a roast (they have been sold out at Whole Foods).
I didn’t want the potatoes to go to waste, so I thought a Mexican potato would be a nice add to our dinner. BOY WAS I RIGHT. Since I am *NOT* a chef, I googled “Mexican Potato Recipe” (I google just about anything I want to attempt to make) and the first recipe that came up was from the food blog Isabel Eats.
Guys, this food blog is INSANE. Isabel has so many different recipes (all catorigezed by course) on her blog. Such a great resource to find new recipes or to try a different spin on ones you are currently making!
The Mexican Potato recipe that I found through her is literally the EASIEST thing to make and it was delicious. I even added a little side of ketchup and a side of sour cream to dip the potatoes in. Wade loved the ketchup add and I loved the sour cream. Honestly, these potatoes would be great paired with anything but they really were perfect with our ground beef tacos last night! See below for Isabel’s Mexican Potato recipe or click here to read it on her blog (and find other recipes too!).
Mexican Potato Recipe by Isabel Eats
PREP TIME: 10 minutes
COOK TIME: 40 minutes
SERVINGS: about 4
- 1 1/2 pounds of petite red potatoes washed and quartered (I used about 6 yukon gold potatoes; honestly I think you can add or take away depending on how many people you are feeding! This was enough for 3 adults and 1 toddler)
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt
- 1/2 ancho chili powder
- 1/2 teaspoon dried oregano
- 1/4 teaspoon coriander (I didn’t have this, so I didn’t add it and the potatoes were still amazing)
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 pinch cayenne pepper
- 1/2 cup freshly grated parmesan cheese (I used about a 1/3 of a cup)
- 4 tablespoons of finely chopped cilantro
- Preheat oven to 400 degrees. Line baking sheet with parchment paper (this way potatoes won’t stick bc half way through cooking you flip them over!)
- In a large bowl add all ingredients except the potatoes, parmesan cheese & cilantro
- Once the ingredients are mixed (except the parmesan cheese, cilantro and potatoes) ADD the potatoes and toss until potatoes are fully covered with the spices
- Transfer to baking sheet. Make sure potatoes are not over crowded (they should have a little space between each one)
- Before you put potatoes in the oven sprinkle with parmesan cheese and bake for 20 minutes
- After 20 minutes in the over, take them out and FLIP them (at this point I added a little more parmesan cheese to the side that didn’t get any before)
- After 40 minutes total in the over, potatoes should be CRISPY! Take out and sprinkle cilantro and a little more salt if wanted (I didn’t add more salt but you can if you want!)
- Plate potatoes and like I said above add a little side of ketchup or sour cream (whatever you prefer) to dip the potatoes in or just eat them as is!