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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

  1. Cut the potatoes into small cubes and place them in cold filtered water until marinade is made.
  2. Make the marinade, mince garlic and onion measure remaining ingredients and mix together.
  3. Preheat oven to 400 degrees.
  4. Drain the potatoes really well.
  5. In a 9′ by 13-inch glass baking dish, mix the marinade with the potatoes, stir to coat evenly.
  6. Place in the oven on the middle rack and bake for 30 minutes. (always use a timer)

Peppers

  1. 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.
  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  4. 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

  1. Crumble the queso fresco up with a fork then stir in remaining ingredients and put in the refrigerator.

Assemble

  1. 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.
  2. When potatoes have cooked the full hour take out of the oven.
  3. Mix queso fresco mixture into potatoes and put back into the oven on the very top rack and bake for 20 more minutes.
  4. 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).
  5. 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.