Best 3 Salsa Roasted Potatoes Recipes
**Salsa Roasted Potatoes: A Flavorful Side Dish with a Kick**
Salsa roasted potatoes are a delightful culinary creation that combines the crispy texture of roasted potatoes with the vibrant flavors of salsa. This tantalizing side dish is not only easy to prepare but also versatile enough to complement a wide range of main courses, from grilled meats to fish and vegetarian dishes. Whether you're hosting a casual gathering or preparing a special meal, these potatoes are sure to be a hit. This article presents three enticing recipes for salsa roasted potatoes, each offering a unique twist on this classic dish. The first recipe features a traditional salsa made from tomatoes, onions, cilantro, and jalapeños, while the second incorporates a flavorful mango salsa with a touch of sweetness. The third recipe takes a spicy turn with a habanero salsa, creating a dish that packs a fiery punch. With step-by-step instructions and helpful tips, these recipes will guide you in creating perfectly roasted potatoes infused with the delectable flavors of salsa.
SALSA-ROASTED POTATOES
That jar of salsa has more in store for it than a date with a bag of tortilla chips!
Provided by chpmnk42
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
- Place potatoes on the prepared baking sheet; coat generously with cooking spray.
- Bake in the preheated oven until starting to brown, about 15 minutes.
- Combine oil, chili powder, and cumin in a large microwave-safe bowl. Microwave for 1 minute, stirring after 30 seconds. Add potatoes and salsa to the bowl; toss. Return to the baking sheet.
- Continue baking until potatoes are tender, about 15 minutes more. Squeeze lime over potatoes and sprinkle cilantro and salt on top.
Nutrition Facts : Calories 135 calories, Carbohydrate 23.7 g, Fat 3.9 g, Fiber 2.8 g, Protein 3.1 g, SaturatedFat 0.5 g, Sodium 282.8 mg, Sugar 1.2 g
PAPRIKA-ROASTED CHICKEN, POTATOES, AND RADISHES WITH SALSA VERDE
This gorgeous one-pan roast uses paprika-spiked mayonnaise to infuse rich flavor into the potatoes, radishes, and juicy chicken. The salsa verde adds a freshness to the dish.
Provided by Katherine Sacks
Categories 30 Days of Groceries Chicken Roast Potato Radish Paprika Cilantro Lemon Juice Dinner Spring Sugar Conscious Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 13
Steps:
- Place rack in middle of oven; preheat to 425°F. Mix mayonnaise, pepper, paprika, 2 chopped garlic cloves, and 1 1/2 tsp. salt in a medium bowl.
- Pat inside and outside of chicken dry. From edge of cavity, loosen skin from breasts and thighs. Push all but 2 Tbsp. mayonnaise mixture under skin, then gently rub outside of skin to evenly distribute over breasts and legs. Tie together legs with kitchen twine. Transfer chicken to a rimmed baking sheet and roast 25 minutes.
- Meanwhile, toss potatoes and radishes in bowl with reserved mayonnaise mixture.
- Reduce oven temperature to 400°F. Remove pan from oven, arrange potatoes and radishes in a single layer in pan, and continue to roast until potatoes and radishes are crisp-tender and chicken juices run clear when thigh is pierced with a fork and an instant-read thermometer inserted into the thickest part of the thigh registers 165°F, 18-20 minutes more.
- Meanwhile, pulse cilantro, parsley, oil, lemon zest, lemon juice, 1 1/2 cups radish tops, 1 Tbsp. water, and remaining 2 garlic cloves and 1/2 tsp. salt in a food processor until coarsely chopped.
- Transfer chicken to a cutting board; let rest 15 minutes. Carve, serve with potatoes and radishes, and top with salsa verde.
- Do Ahead
- Salsa verde can be made 4 days ahead. Transfer to a resealable container, cover with a thin layer of oil, and chill.
ROASTED SEA BASS WITH SWEET POTATOES, SPINACH, AND SALSA RUSTICA
Salsa rustica is an Italian-inspired blend of fresh herbs, capers, vinegar, and oil. Here, it's made with parsley and used to dress a sheet-pan supper of meaty sea-bass fillets, warm spinach, and garlicky sweet potatoes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 55m
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. Toss sweet potatoes, garlic, and shallot with 2 tablespoons oil. Spread evenly on a rimmed baking sheet and season with salt and pepper. Roast until tender, 25 to 30 minutes.
- Remove from oven. Drizzle spinach with oil and season with salt and pepper; scatter over sweet-potato mixture. Season fish with salt and pepper; place on top of spinach. Drizzle fish lightly with oil; roast until opaque and flaky, about 12 minutes. Stir together parsley, capers, remaining 3 tablespoons oil, and vinegar. Drizzle mixture over fish and vegetables; serve.
Tips:
- Choose the right potatoes: Look for firm, unblemished potatoes that are about 2 inches in diameter.
- Cut the potatoes evenly: This will help them cook evenly.
- Roast the potatoes at a high temperature: This will give them a crispy exterior and a fluffy interior.
- Use a flavorful oil: Olive oil, avocado oil, or coconut oil are all good choices.
- Season the potatoes generously: Salt, pepper, and garlic powder are a good starting point.
- Add some extra flavor: Try adding herbs, spices, or cheese to the potatoes before roasting.
- Don't overcrowd the pan: Make sure there is enough space between the potatoes so that they can roast evenly.
- Roast the potatoes until they are tender: This will usually take about 20-30 minutes.
- Serve the potatoes immediately: They are best enjoyed hot and crispy.
Conclusion:
Salsa roasted potatoes are a delicious and easy side dish that can be enjoyed with a variety of meals. They are perfect for weeknight dinners, potlucks, and parties. With a few simple ingredients and a little bit of time, you can create a flavorful and satisfying dish that everyone will love. So next time you're looking for a new way to enjoy potatoes, give salsa roasted potatoes a try. You won't be disappointed!
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