Best 3 Fajita Spiced Oven Potatoes Recipes

EASY SPICY ROASTED POTATOES

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Arrange the potatoes and onions in a greased 9x13 inch baking dish so that they are evenly distributed. Season with garlic powder, salt and chili powder. Drizzle with olive oil. Stir to coat potatoes and onions with oil and spices.
• Bake for 35 to 40 minutes in the preheated oven, until potatoes are fork tender and slightly crispy. Stir every 10 minutes. When done, sprinkle with cheese. Wait about 5 minutes for the cheese to melt before serving.

SPICED OVEN-FRIED POTATOES

Steps:

• Preheat a rimmed baking sheet in a 450 degrees F oven. Cut 3 large russet potatoes into wedges and toss with salt and 2 tablespoons vegetable oil; arrange cut-side down on the hot baking sheet. Roast until golden brown on the bottom, 30 minutes, then flip and sprinkle with 1 sliced garlic clove and 1 teaspoon each ancho chile powder and dried oregano. Roast 15 more minutes. Serve with lemon wedges.
• Per Serving: Calories 191; Total Fat 7 grams; Saturated Fat 0.5 grams; Protein 4 grams; Total Carbohydrate 30 grams; Sugar: 1 gram; Fiber 2.5 grams; Cholesterol 0 milligrams; Sodium 165 milligrams

FAJITA-STUFFED SWEET POTATOES

Steps:

• Preheat the oven to 425˚ F. Place the sweet potatoes on the middle rack and bake until easily pierced with a knife, 25 to 30 minutes.
• Meanwhile, combine the butter, lime zest, cilantro and a pinch of salt in a small bowl. Mix well.
• Toss the steak with the fajita seasoning and 1/2 teaspoon each salt and pepper. Heat the vegetable oil in a large cast-iron skillet until very hot. Add the steak and cook, undisturbed, until browned on one side, 2 to 3 minutes. Toss and cook until browned all over, 2 more minutes. Remove the steak to a plate and discard all but about 1 tablespoon of the pan juices. Add the red onion, bell peppers and jalapeño to the skillet; season with salt and pepper and cook until softened, 6 to 7 minutes. Return the steak and any accumulated juices to the pan and toss to reheat, 1 to 2 minutes.
• Cut a slit down the center of each potato. Open the potatoes and mash the flavored butter into the flesh with a fork. Divide the potatoes among plates and top with the steak-vegetable mixture and the other toppings. Serve with tortilla chips and lime wedges.