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To make Mexican potatoes, you need fresh, simple ingredients. Here’s what you'll need: - 4 large russet potatoes, diced into 1-inch cubes - 2 tablespoons olive oil - 1 teaspoon smoked paprika - 1 teaspoon garlic powder - 1 teaspoon onion powder - 1 teaspoon ground cumin - 1/2 teaspoon chipotle powder (adjust for spiciness) - Salt and pepper to taste - 1 cup black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1/2 cup red bell pepper, diced - 1/2 cup green onions, sliced - 1/2 cup fresh cilantro, chopped - 1 avocado, diced - Lime wedges for serving These ingredients blend together to create a dish full of flavor. The russet potatoes give a hearty base, while the beans and corn add texture. Mexican cuisine uses spices that make dishes exciting. Here are the key spices in this recipe: - Smoked Paprika: Adds a smoky flavor. - Garlic Powder and Onion Powder: These enhance the taste without extra chopping. - Ground Cumin: Gives a warm, earthy flavor. - Chipotle Powder: This spice adds heat and a smoky kick. Using these spices helps capture the essence of Mexican cooking. You can customize your Mexican potatoes with extra ingredients. Here are some ideas: - Jalapeños: For more heat, add fresh or pickled jalapeños. - Cheese: Crumbled queso fresco or shredded cheese adds creaminess. - Sour Cream: A dollop on top enhances the dish. - Lime Juice: A squeeze brightens the flavors. Feel free to mix and match these add-ins to suit your taste! Start by gathering all your ingredients. You will need four large russet potatoes. Dice them into one-inch cubes. Next, measure two tablespoons of olive oil. Then, get your spices ready: one teaspoon each of smoked paprika, garlic powder, onion powder, and ground cumin. Add half a teaspoon of chipotle powder for some heat. Finally, don’t forget to grab salt and pepper for taste. Preheat your oven to 400°F (200°C). In a large bowl, mix the diced potatoes with olive oil and all the spices. Toss them well so every piece gets coated. Spread the potatoes on a baking sheet lined with parchment paper. Roast them for 25 to 30 minutes. Flip them halfway through to get them crispy on all sides. When they’re golden and crispy, take them out of the oven. In a separate bowl, combine one cup of black beans, one cup of corn, half a cup of diced red bell pepper, and half a cup of sliced green onions. Add half of the fresh cilantro to this mix for extra flavor. Once the potatoes are done, add them to this bowl. Gently toss everything together. Serve warm, and top with diced avocado, the rest of the green onions, and cilantro. Add lime wedges on the side for a zesty finish. Enjoy your flavorful Mexican potatoes! To get crispy potatoes, I recommend using russet potatoes. Their high starch content helps them crisp up nicely. First, dice your potatoes into even 1-inch cubes. This size cooks evenly and ensures a great texture. Toss them in olive oil and spices well. Make sure each piece has a good coat. Spread them out on a baking sheet. Avoid crowding, as this leads to steaming instead of roasting. Roast at 400°F for 25 to 30 minutes. Flip them halfway through for even browning. This method gives you that perfect crunch. Want to control the heat? Start with just a 1/4 teaspoon of chipotle powder. Mix it in with the other spices. Taste the potatoes after roasting. You can always add more spice later. If you prefer milder flavors, use less smoked paprika too. For those who love heat, feel free to increase the chipotle powder. Remember, everyone's taste is different, so tailor it to your liking. Preparing ahead can boost the taste of your Mexican potatoes. You can chop the potatoes and mix the spices the night before. Store them in the fridge in an airtight container. This allows the flavors to meld. You can also prepare the bean and corn mixture ahead. Just combine the black beans, corn, and diced red bell pepper. Keep it in the fridge until you roast the potatoes. This makes the cooking process quicker and easier. Plus, you'll enjoy a richer flavor when you serve them. {{image_2}} You can switch up the ingredients in Mexican potatoes for new tastes. Try sweet potatoes instead of russet potatoes for a sweet twist. If you want a creamy texture, add diced zucchini or yellow squash. Chopped tomatoes can also bring freshness. For a meaty flavor, include cooked chorizo or ground beef. This recipe is easy to make vegan and gluten-free. Just leave out any animal products. The spices and veggies provide plenty of flavor. Use gluten-free tamari instead of regular soy sauce in your toppings. Pair it with avocado and lime for richness. Dipping sauces can add fun to your meal. Try salsa for a classic choice. Guacamole is another great option, bringing creaminess. For something spicy, mix hot sauce with sour cream or yogurt. You can also serve these potatoes with a tangy cilantro dressing. Each sauce adds a new layer of taste. To store leftover Mexican potatoes, let them cool first. Then, place them in an airtight container. This keeps them fresh for up to three days in the fridge. Make sure to label the container with the date. This helps you remember when you cooked them. When you're ready to eat the leftovers, preheat your oven to 350°F (175°C). Spread the potatoes on a baking sheet. Heat them for about 15-20 minutes until warm. You can also use a microwave. Place the potatoes in a microwave-safe dish and cover it. Heat for 2-3 minutes, stirring halfway through. To freeze Mexican potatoes, let them cool completely. Then, place them in a freezer-safe bag. Squeeze out the air before sealing. They can last up to three months in the freezer. When you want to eat them, thaw in the fridge overnight. Reheat them in the oven or microwave as described above. Yes, you can make Mexican potatoes in an air fryer. Set the air fryer to 400°F (200°C). Toss the diced potatoes with olive oil and spices as before. Place them in a single layer in the air fryer basket. Cook for about 20-25 minutes, shaking halfway through. This method gives you crispy potatoes with less oil. Some great authentic Mexican sides are: - Mexican rice - Refried beans - Grilled corn on the cob - Fresh salsa - Guacamole These dishes add flavor and enhance your meal. To spice up these potatoes, try adding more chipotle powder. You can also include fresh jalapeños or serrano peppers. Mixing in spicy salsa before serving can also boost the heat. Adjust the spice to your taste for the perfect kick. Potatoes hold a special place in Mexican food. They are versatile and used in many dishes. They can be fried, mashed, or roasted. Potatoes add texture and flavor. They symbolize comfort and home cooking in many Mexican families. This blog post shared how to make tasty Mexican potatoes. We covered the key ingredients, spices, and optional add-ins. I guided you through step-by-step instructions for preparation and roasting. You learned tips for crispy texture and spice adjustments. I explored different variations and storage methods. In conclusion, cooking Mexican potatoes can be fun and rewarding. Feel free to experiment with flavors. Enjoy making this delicious dish for you and your loved ones!

Mexican Potatoes

Spice up your dinner with these delicious Fiesta Chipotle Mexican Potatoes! This easy recipe combines crispy roasted potatoes with black beans, corn, and fresh veggies, topped with creamy avocado and zesty lime. Perfect for a family meal or entertaining friends, these flavorful potatoes are sure to impress. Click through to discover how to make this vibrant dish and bring a taste of Mexico to your kitchen!
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Ingredients
  

4 large russet potatoes, diced into 1-inch cubes

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon ground cumin

1/2 teaspoon chipotle powder (adjust for spiciness)

Salt and pepper to taste

1 cup black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1/2 cup red bell pepper, diced

1/2 cup green onions, sliced

1/2 cup fresh cilantro, chopped

1 avocado, diced

Lime wedges for serving

Instructions
 

Preheat your oven to 400°F (200°C).

    In a large mixing bowl, combine the diced potatoes, olive oil, smoked paprika, garlic powder, onion powder, ground cumin, chipotle powder, salt, and pepper. Toss well until the potatoes are evenly coated with the spices.

      Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper.

        Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden and crispy, flipping them halfway through for even cooking.

          While the potatoes are roasting, in a separate bowl, mix together the black beans, corn, red bell pepper, and half of the green onions and cilantro. This mixture will add freshness and extra flavor.

            Once the potatoes are done roasting, remove them from the oven and immediately add them to the bowl with the bean and corn mixture. Gently toss to combine.

              Serve the Fiesta Chipotle Mexican Potatoes warm, topped with diced avocado, the remaining green onions, and cilantro. Offer lime wedges on the side for a zesty finish.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4