A base of crispy fingerling potatoes coated in Mexican spices and served up with all the best nacho fixings.
Course Appetizer, Side Dish, Snack
Cuisine gluten-free, Mexican, vegetarian
Prep Time 10minutes
Cook Time 35minutes
Total Time 45minutes
Author Stephanie McKercher, RDN
1 ½poundfingerling potatoes(24 ounces)
1tablespoongrapeseed oilor cooking oil of choice
¼teaspooncayenne pepper(optional, omit for a milder flavor)
Salt and pepper
1cuphalved cherry tomatoes(multicolor heirloom)
½cupcotija cheese(see note)
¼cupsliced chile peppers(jalapeño and Fresno; optional)
Mexican-style hot sauce
Preheat oven to 450 degrees Fahrenheit.
Boil fingerling potatoes in a large stockpot 5 minutes, or until softened. Drain and allow potatoes to cool until you’re able to handle them.
While the potatoes are cooling, whisk grapeseed oil, rice vinegar, chili powder, cumin, garlic powder, cayenne pepper (if using), and salt and pepper in a large mixing bowl. (The bowl should be large enough to hold all of the potatoes.) Set aside.
Once potatoes are cool enough to touch, slice in half lengthwise. Slice larger potatoes in half again so each piece is similar in size. This helps the potatoes cook evenly.
Transfer sliced fingerling potatoes to the bowl with the sauce. Mix with a spatula or your hands until the potatoes are completely coated in the sauce. Spread potatoes cut-side down on a baking sheet, leaving as much space in between each piece as possible. Bake 20 minutes, or until the bottoms start to turn brown.
Remove baking sheet from the oven, stir potatoes with a spatula, and sprinkle with cherry tomatoes, cotija cheese, and chile peppers. Add more salt and pepper if desired and return baking sheet to the oven. Bake 8 minutes, or until cheese is browned and potatoes are crispy.
Remove from oven and garnish with avocado, cilantro, and hot sauce if desired.
Vegan variation: Omit cotija cheese. Substitute with plant-based cheese alternative if desired.If cotija cheese isn’t available, substitute with queso fresco or Mexican-style shredded cheese. Substitute with cheese sauce (dairy or cashew based) if desired.Cover and store in the refrigerator up to three days. Add optional garnish immediately before serving.
This recipe originally appeared on GratefulGrazer.com.