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!
Author: Brandi Doming
For the potatoes
4heaping cups (627g) chopped and peeled red potatoes in 1/2 inch chunks
1tablespoon15g fresh lime juice
2tablespoons(30g) water (add more as needed to make the cornmeal stick)
1teaspoonfine sea salt
For the veggies
2cups210g chopped bell peppers (use any kind or combo you like)
1/2cup80g chopped onion
1 1/2teaspoonschili powder
1 1/4teaspoongarlic powder
1/2teaspoonfine sea salt
I added chopped avocado
Peel and chop your potatoes into 1/2 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.
*Vegan, gluten-free, oil-free, nut-free, soy-free*Nutrition per serving (based on 4) for just the potatoes, does not include avocado: 181.5 calories, 1.175 g fat, 39.9 carbs, 4.94 g protein, 5.16 sugars