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

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.