Loaded Fiesta Potato Bowls (Print Version)
Crispy spiced potatoes topped with zesty beans, cheese, avocado, and fresh Tex-Mex fixings.
# Recipe Ingredients:
→ Potatoes
01 - 2 lbs russet potatoes, diced
02 - 2 tbsp olive oil
03 - 1 tsp smoked paprika
04 - 1 tsp garlic powder
05 - 1 tsp ground cumin
06 - 1/2 tsp chili powder
07 - Salt and black pepper, to taste
→ Bean Mix
08 - 1 can (15 oz) black beans, drained and rinsed
09 - 1/2 tsp ground cumin
10 - 1/2 tsp smoked paprika
11 - 1/4 cup salsa
→ Toppings
12 - 1 cup shredded cheddar cheese
13 - 1 cup cherry tomatoes, halved
14 - 1/2 cup red onion, finely diced
15 - 1/2 cup corn kernels
16 - 1 avocado, diced
17 - 1/4 cup fresh cilantro, chopped
18 - 1/4 cup sour cream or Greek yogurt
19 - 1 to 2 jalapeños, sliced
20 - Lime wedges, for serving
# Directions:
01 - Set the oven to 425°F to allow it to reach full temperature before roasting.
02 - Toss the diced potatoes with olive oil, smoked paprika, garlic powder, ground cumin, chili powder, salt, and black pepper in a large mixing bowl until evenly coated.
03 - Spread the seasoned potatoes in a single layer on a baking sheet. Roast for 25 to 30 minutes, tossing halfway through, until golden and crispy on the edges.
04 - While the potatoes roast, combine the black beans, ground cumin, smoked paprika, and salsa in a small saucepan. Cook over medium heat, stirring occasionally, until heated through, about 5 minutes.
05 - Divide the roasted potatoes among four bowls. Top each portion with a scoop of the warm bean mixture and sprinkle with shredded cheddar cheese so it begins to melt.
06 - Arrange cherry tomatoes, red onion, corn kernels, diced avocado, cilantro, and sliced jalapeños over each bowl as desired.
07 - Drizzle sour cream or Greek yogurt over the tops and serve immediately with a squeeze of fresh lime.
# Expert Advice:
01 -
- The crispy potato layer is the kind of thing you will keep sneaking off the pan before anyone else gets a bowl
- Everything comes together in under an hour with almost zero fancy technique involved
02 -
- Crowding the baking sheet is the number one reason these potatoes turn out soft instead of crispy so use two pans if needed
- Tossing the potatoes halfway through roasting is nonnegotiable because the underside will steam against the pan otherwise
03 -
- Let the roasted potatoes sit on the hot pan for two minutes after pulling them out because they continue to crisp up as the residual heat evaporates surface moisture
- Using two different cheeses like cheddar and a crumbly cotija gives you melt factor and tang at the same time