Roasted Potato Tacos with Creamy Cilantro, Jalapeno, Garlic Dressing
These tacos leave much room for improvisation. Use other vegetables with the potatoes if you don't have a red pepper or onion. The dressing, while delicious, is very rich, so you don't need much to really compliment the tacos. Though the dressing adds a lot of complexity and flavor to these tacos, if you don't have time to make it, just top them with your choice of cheese or salsa. Finally, if you don't have Mexican basil available, do not substitute Italian basil, just leave it out all together. The tacos will still be great.
6-8 fingerling potatoes or 2-3 russet potatoes, coarse chopped
1/2 red bell pepper, coarse chopped
1/2 medium sized onion, coarse chopped
1/2 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 teaspoon dried Mexican basil
1 tablespoon vegetable oil
Corn or Flour tortillas
Cilantro (for garnish)
Lime wedges (for garnish)
Preheat your oven to 420 degrees. Combine everything in a bowl except the tortillas, cilantro, and lime wedges, and toss until potatoes and other vegetables are well coated in oil and spices. Spread the mixture out on a cookie sheet, roasting pan, or casserole dish, and place on the middle rack in the oven. Cook for 30-40 minutes, or until potatoes are tender. Spread the mixture on tortillas and top with a spoonful of dressing (recipe below), cheese or salsa. Serve with fresh cilantro and lime wedges.
2 tablespoons sour cream
1 tablespoon mayonaise
1 tablespoon fresh goat cheese
1 teaspoon fresh cilantro
1 clove garlic
1 teaspoon diced jalepeno
1/2 teaspoon fresh lime juice
Combine all the ingredients in a bowl and whisk until smooth.
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