This dish is inspired by one of my favorite Mexican restaurants in Austin, Texas. They are great on a summer night served with grilled chipotle-spiced corn and veggie fajitas.
Ingredients:
6-8 baby red or yellow potatoes, cut into small chun
2 large shallots (4 small), cut into thick slices
1 jalapeño, cut into thick slices (If you prefer less spicy, deseed the jalapeno. If you use a Serrano pepper, only use 1/4-1/2 of it as they are very spicy)
4 cloves garlic, sliced thickly or left whole
Olive oil for drizzling
1/3 cup chopped cilantro
1 lime
Salt and pepper to taste
Note: Make sure the potatoes are not cut too big and the shallots not cut too thin so that the shallots do not burn before the potatoes are cooked.
Instructions:
Preheat the oven to 400 degrees and line a baking tray with parchment paper.
Place the potatoes, shallots, jalapeno, and garlic onto the parchment lined baking tray. Drizzle generously with olive oil and season with salt and pepper. Toss to combine. Bake for about 25-35 minutes or until roasted.
Squeeze lime juice over top and toss in the cilantro.
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