Name: Elotes-Style Potatoes
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: Red potatoes, cut into 1-inch cubes - 1 pound; Extra-virgin olive oil, or to taste - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons; Yellow onion, diced - ½; Red bell pepper, diced - 1; Red chile peppers, chopped - 2; Tomatillos, finely chopped - 2; Mayonnaise - ¾ cup; Chopped fresh cilantro - ½ cup; Limes, juiced - 2; Red chile peppers, minced - 2; Garlic, minced, or more to taste - 4 cloves; Hot Mexican chile powder - ½ tablespoon; Crumbled Cotija cheese - 1 cup

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Elotes-Style Potatoes

1. Red potatoes, cut into 1-inch cubes - 1 pound

2. Extra-virgin olive oil, or to taste - 2 tablespoons

3. Salt and ground black pepper to taste - 2 tablespoons

4. Yellow onion, diced - ½

5. Red bell pepper, diced - 1

6. Red chile peppers, chopped - 2

7. Tomatillos, finely chopped - 2

8. Mayonnaise - ¾ cup

9. Chopped fresh cilantro - ½ cup

10. Limes, juiced - 2

11. Red chile peppers, minced - 2

12. Garlic, minced, or more to taste - 4 cloves

13. Hot Mexican chile powder - ½ tablespoon

14. Crumbled Cotija cheese - 1 cup

How to cook deliciously - Elotes-Style Potatoes

1. Stage

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

2. Stage

Place potatoes on the baking sheet and toss with olive oil, salt, and pepper.

3. Stage

Roast in the preheated oven until starting to soften, about 10 minutes. Add onion and peppers. Continue roasting until vegetables are crispy, about 25 minutes.

4. Stage

While vegetables are roasting, make dressing. Combine tomatillos, mayonnaise, cilantro, lime juice, chile peppers, garlic, and chile powder in a small bowl.

5. Stage

Toss roasted vegetables with cotija cheese, then toss with dressing. Serve immediately.