Oven Roasted Cheesy Potatoes
These oven roasted cheesy potatoes are an easy and indulgent snack. They’re kind of like ballpark nachos with potatoes instead of chips, and kind of like cheesy fiesta potatoes from Taco Bell, only better than both. In this recipe, we top golden brown roasted potatoes with warmed salsa con queso cheese dip, vegetarian chorizo, and bright green onions. Serve these with a Fresh Orange Margarita and you’ve got yourself the comfort meal, ultimate game day snack, or weeknight treat.
PREP TIME
15 minutes
COOK TIME
30 minutes
INGREDIENTS
10
Serves: 4
Ingredients
- 2 lb2 lb2 lb Yukon Gold Potatoes, peeled and cut in cubes
- 1 Tbsp1 Tbsp1 Tbsp Sea Salt, for water
- 3 Tbsp3 Tbsp3 Tbsp Olive Oil, divided
- .5 tsp.5 tsp.5 tsp Sea Salt, for potatoes
- .25 tsp.25 tsp.25 tsp Black Pepper
- 1 tsp1 tsp1 tsp Cumin, Ground
- 1 tsp1 tsp1 tsp Chili Powder
- .5 cup.5 cup.5 cup Salsa Con Queso Cheese Dip - Drippy Dip, warmed
- 0.25 cup0.25 cup0.25 cup soy chorizo
- 2 Tbsp2 Tbsp2 Tbsp Green Onion (Scallion), diced
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add boiling water to a medium-large pot, enough to fill the pot about ½ to ⅔ of the way full. Set the pot on the stove over medium-high to high heat to keep the water hot.
- Add 1 tbsp salt to the boiling water, then carefully add the cut potatoes. Par-boil the potatoes for 8 to 10 minutes. They should be soft on the outsides but not fully cooked on the insides.
- Strain off the water and place the potatoes in a bowl, ideally one that has a lid. Let the potatoes steam off for a minute or two, then cover the bowl with the lid and shake them up so they get rough edges. If you don’t have a lid, you can toss them roughly with a large spoon.
- Toss the potatoes with 2 tbsp oil and spices (salt, pepper, cumin, and chilli powder).
- Spray or lightly brush a baking sheet with a tiny bit more olive oil, then distribute the potatoes on the sheet in one layer.
- Bake for 20-25 minutes, tossing halfway through.
- While the potatoes are baking, cook the soy chorizo in a pan with 1 tbsp olive oil according to package directions (about 5-7 minutes or until slightly toasted and cooked through).
- Remove the potatoes from the oven and place them in a serving dish. Cover them with cheese dip, soy chorizo, and green onions.
Notes
Peeling the potatoes allows them to get rougher and crispier on the edges, but you can skip that step to save time.
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About This Recipe
Show nutritional information
Appetizers Side Dishes Snacks Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 284 |
| Fat: | 14 g |
| Carbohydrates: | 50 g |
| Protein: | 4 g |
| Cholesterol: | 10 g |
| Sodium: | 2296 mg |
| Fiber: | 4 g |
| Sugars: | 2 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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