Mexican Potatoes
Why I Love This Recipe
An original dish, this recipe combines the tastes of chili , smoked paprika, cumin, garlic and cayenne pepper with onion and potato.
Ingredients You'll Need
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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