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!
Potatoes just got more interesting with this lime and cornmeal coating. It gives them extra crisp and flavor. They are accented with Mexican flavored veggies and are good on their own or in a taco or burrito! The fact that they are super healthy and oil-free is a great bonus!
For the potatoes
4 heaping cups chopped and peeled red potatoes in 1/2 inch chunks (627 g)
1 tablespoon fresh lime juice
2 tablespoons water (add more as needed to make the cornmeal stick)
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.
*Vegan, gluten-free, oil-free, nut-free, soy-free
*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
Hi! I'm Brandi, a wife and mom behind this blog who healed her husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not including salt, pepper and water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!