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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 68 |
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spicy Mexican potatoes Ingredients:
this dish makes great leftovers in the unlikely event you have any. |
6 medium unpeeled potatoes |
6 slices bacon |
3/4 teaspoon salt |
2 teaspoons chili powder |
1 tablespoon minced fresh cilantro |
Directions:
1. Preheat oven to 350°F.
2. Boil the potatoes, whole and unpeeled, until fork tender. Cut them into 1/4-inch slices; set aside.
3. Cook bacon in skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.
4. Add salt and chili powder to skillet, stirring well. Add potatoes to skillet; gently stir to coat with seasonings. Spoon potatoes into a lightly greased 9-inch square baking dish. Sprinkle with bacon; cover and bake at 350°F for 25 minutes. Sprinkle with cilantro before serving. Makes 6 to 8 servings.
5. Note: You may use either russet (baking) potatoes or redskin potatoes. Russets will more readily absorb the seasoning, being less dense, but redskins work very well.
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