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Crispy Salsa Verde Potatoes
prep:
5 min
cook:
1 h 0 min
4 servings
US
original
metric
4 servings
US
original
metric
Ingredients
Directions
Ingredients
1 lb baby potatoes
1 cup salsa verde
1 tbsp garlic powder
1 tbsp onion salt
1 cup queso chihuahua
3 tbsp oil
¼ cup sour cream or Crema
¼ cup cilantro, chopped
pickled red onions
cotija cheese
Get ingredients with
Directions
Directions
Ingredients
1 lb baby potatoes
1 cup salsa verde
1 tbsp garlic powder
1 tbsp onion salt
1 cup queso chihuahua
3 tbsp oil
¼ cup sour cream or Crema
¼ cup cilantro, chopped
pickled red onions
cotija cheese
Get ingredients with
Step 1
Bring a pot of water to a boil. Once boiling, add the potatoes and cook for 8-10 minutes, or until fork tender. Drain the potatoes and pat them dry.
1 lb baby potatoes
Step 2
Set oven to 400 degrees.
Step 3
Toss the potatoes in the oil and place them on a baking sheet. With the bottom of a cup, bowl, etc, smash the potatoes, about halfway down, making sure they still stay in one piece.
1 lb baby potatoes
3 tbsp oil
Step 4
Bake the potatoes for around 30-40 minutes, flipping halfway through, the potatoes should be perfectly golden brown all over.
Step 5
Once crispy, toss the potatoes in garlic powder and onion salt, top with queso chihuahua(or any melting cheese), place back in the oven for 5-10 minutes or just until the cheese is fully melted.
1 tbsp garlic powder
1 tbsp onion salt
1 cup queso chihuahua
Step 6
While the cheese is melting on the potatoes. Warm up the salsa verde.
1 cup salsa verde
Step 7
To assemble, add the warmed through salsa verde on the bottom of the plate, top with the potatoes, then the toppings, more salsa verde, crema, crumbled queso cotija, cilantro and pickled red onions.
¼ cup sour cream or Crema
¼ cup cilantro, chopped
pickled red onions
cotija cheese
Step 8
Enjoy 😋
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