Friday, June 25, 2010
Mexican Roasted Taters
I looove me some roasted potatoes. Any seasonings... My favorite has
to be rosemary and sage. But these mexican seasoned potatoes were
pretty darn good too.
We had some left-over taco filling and beans from the tamales I made
the night before and we didn't want get overloaded with corn tortillas
or fattened up with chips.
You roast them at 450F, tossed in a little bit of olive oil with your
seasonings. Cook for about 10-15 minutes on one side and flip cooking
for about 5-8 minutes more. They get all crispy and soft in the middle.
I used some sea salt, chili powder, a wee bit of cayenne, pepper and
some lemon juice. We had some black beans, sweet corn, steamed
cauliflower, our taco mix, some sweet chillies and a nice salad.