These Mexican Style Lime Poblano Roasted Potatoes are flavor-packed and the perfect side dish for any Mexican inspired meal!
Growing up In L.A., Robby and I ate more Mexican food than any other cuisine. There are many Mexican restaurants that are amazing and even the “hole in the wall” restaurants had some of the best! We mostly ate bean burritos, salsa and guacamole. As I got into cooking, I became obsessed with creating new recipes with a Mexican twist. These roasted potatoes are one of those recipes that I adore!
I had a Verdejo from the Rueda region of Spain, which was delicious! It would also pair well with a white Rioja, Pinot Noir or a light Mexican beer.
Mexican Style Lime Poblano Roasted Potatoes - CaliZona
4 - 6 Servings
Ingredients
- 2 1/2 lb. Yukon Potatoes - about 5 medium-sized
Marinade
- 1/4 Cup Extra Virgin Olive Oil
- 1/4 Cup Fresh Squeezed Lime Juice about 2 /1/2
- 1/4 Cup Dry White or Rose` Wine
- 3 Cloves Garlic - minced
- 1/4 Cup Red Onion - minced
- 1 Tablespoon Fresh Oregano
- 1 Teaspoon Crushed Red Pepper
- 1/2 Teaspoon Cumin
- 1/4 Teaspoon Black Pepper
- 2 Teaspoons Sea Salt
Queso Fresco mix
- 1/2 Cup Queso Fresco Cheese - crumbled
- 2 Poblano Peppers - roasted and diced
- 1 - 2 Jalapeño - minced
- 2 Tablespoons Fresh Squeezed Lime Juice
- 2 Tablespoons Fresh Cilantro Leaves - minced
- 2 Tablespoons Extra Virgin Olive Oil
Garnish options
- Cilantro chopped and added to the top
- Queso Fresco
- Salsa
- Avocado
Instructions
Potatoes/Marinade
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Cut the potatoes into small cubes and place them in cold filtered water until marinade is made.
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Make the marinade, mince garlic and onion measure remaining ingredients and mix together.
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Preheat oven to 400 degrees.
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Drain the potatoes really well.
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In a 9′ by 13-inch glass baking dish, mix the marinade with the potatoes, stir to coat evenly.
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Place in the oven on the middle rack and bake for 30 minutes. (always use a timer)
Peppers
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Roast the peppers on the stove-top on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems then dice them.
Queso Fresco mix
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Crumble the queso fresco up with a fork then stir in remaining ingredients and put in the refrigerator.
Assemble
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When the timer goes off, carefully take potatoes out of the oven and stir well then put back into the oven on the middle rack and bake for 30 more minutes.
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When potatoes have cooked the full hour take out of the oven.
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Mix queso fresco mixture into potatoes and put back into the oven on the very top rack and bake for 20 more minutes.
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You can also prepare potatoes the day before and bake the last 20 minutes when you plan to eat them (You may need to bake for 30 minutes if they are fresh out of the refrigerator to get them hot enough).
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Mince cilantro and sprinkle on top of each serving
Recipe Notes
I often make the marinade, roast the peppers and make the cheese mix the day before.
