Mexican Potatoes
Mexican potatoes baked right on your sheet pan until crispy. A mix of onions and bell peppers with all the Mexican spices we love.
Ingredients
- 2 pound baby Yukon potatoes
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1/2 medium yellow onion, sliced
- 1/4-1/2 cup cooking oil
Spice blend
- 1 tablespoon salt
- 1 teaspoon chili powder
- cumin
- dried oregano
- 1/2 garlic powder
- 1/4 black pepper
Instructions
- Preheat the oven to 375℉.
- Next, slice and chop the potatoes, onion and bell peppers.
- Now, mix together the spices. Then, add oil to the potatoes, onions and peppers then pour the spices over. Use a gloved hand and massage everything together.
- Spray or spread a little oil across the sheet pan, you don't want it dry. Then, toss the seasoned ingredients into the sheet pan and make sure all the halved potatoes are facing cut side down.
- Place in the oven for 45 minutes.
- Remove, allow to cool a bit then serve.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you