Do you like crispy? These potatoes have a super crispy texture thanks to a cornmeal crust coating over them. I used to love cornmeal crusted tilapia back in the day, so I decided to try that on potatoes and the flavor was so good, as well as give a really hefty crunch. Even better? Stuff them in tacos!
I have eaten these delicious Mexican potatoes on their own on a plate with just lots of avocado and my 5 Minute Mexican Tahini Sauce or also in tacos. They are delicious any way you want to eat them. I used to make potatoes like these all the time for my hubby for breakfast (minus the taco shells) as a healthy breakfast. I decided to change up my way and add the cornmeal and lime and it turned out fantastic.
Of course, there has to be some peppers too.
I used a combo of these gorgeous peppers for color, but feel free to use any combo you like. Red looks best because of the color and presentation, but any will work.
These cornmeal potatoes come together in just 8 easy ingredients (+ salt & water) and is such a simple meal. Food doesn't have to be complicated guys. In fact, I'm all about REAL food and real recipes that people actually will make.
My husband really loved these potatoes in the corn tortillas. He said "mmmmmmm" a lot.
If you make this, I'd love to hear about it! Your feedback below makes my day. Leave me a comment below after you make this letting me know how it turned out. If you are on Instagram, you can also take a pic and tag #thevegan8 so I can see your creation! Make sure to follow me on there as well, because I always provide sneak peaks to recipes I'm working on. You can also tweet me a pic to my Twitter @thevegan8!
- 4 heaping cups chopped and peeled red potatoes in ½ inch chunks (627 g)
- 1 tablespoon fresh lime juice
- 2 tablespoons water (add more as needed to make the cornmeal stick)
- ¼ cup cornmeal, not corn flour (40 g, I use Bob's Red Mill)
- ½ teaspoon chili powder
- 1 teaspoon fine sea salt
- 2 cups chopped bell peppers (210 g, use any kind or combo you like)
- ½ cup chopped onion (80 g, 1 small onion or half of a large one)
- 1½ teaspoons chili powder
- 1 teaspoon cumin
- 1¼ teaspoon garlic powder
- ½ teaspoon fine sea salt
- 1 tablespoon lime juice
- ¾ cup water
- I added chopped avocado, extra chili powder and my 5 Minute Mexican Tahini Sauce)
- Peel and chop your potatoes into ½ inch pieces.
- Add 1 tablespoon lime juice and 2 tablespoons water to a large bowl and toss the potatoes in it to coat well. Preheat your oven at this time to 415 degrees and line a large sheetpan with parchment paper, do not use foil or the potatoes will stick!
- In a separate small bowl or cup, combine the cornmeal, chili powder and salt. (listed under the "potatoes") Toss that over the potatoes and stir to coat the potatoes well. If needed, add a tiny bit more water to make the cornmeal stick to the potatoes. Drain over a strainer any excess liquid and shake it off, you don't want the potatoes too wet before going into the oven. Spread them out evenly on the prepared pan. Bake for 25-30 minutes or until golden brown.
- While the potatoes are cooking, prepare the veggie mixture. Add all the ingredients listed under "veggies" to a large pan and stir well. Cook over medium heat for about 8 minutes with the lid on. They should be tender and the water evaporated after 8 minutes. Check on them a couple of times while they are cooking. If more water is needed, add just a tiny bit more. You don't want any remaining water though after they are done cooking.
- Remove your potatoes from the oven and immediately scrape them from the paper using a thin metal spatula. These tend to stick a bit, so you will need to use a spatula to remove them rather quickly to a plate. A thin spatula makes this easy.
- Serve in a bowl or in tacos or whatever you like. I eat them both as just breakfast potatoes and in tacos as a lunch/dinner. I topped them with chopped avocado and my 5 Minute Mexican Tahini Sauce This sauce gives extra flavor and tang and is SO GOOD and it just takes 5 minutes, so it's highly recommended.
- These potatoes need to be eaten immediately while they are crispy, as they will start to soften sitting at room temperature. For leftovers and to make them crispy again, simply add them back to the oven at 300 degrees for just a few minutes.
*Nutrition per serving (based on 4) for just the potatoes, does not include toppings: 181.5 calories, 1.175 g fat, 39.9 carbs, 4.94 g protein, 5.16 sugars