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Mexican Style Baby Potatoes

 

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Mexican style baby potatoes recipe | Mexican potatoes | roasted Mexican potatoes | Mexican potatoes with refried beans | with 22 amazing images.

Mexican style baby potatoes recipe | Mexican potatoes | roasted Mexican potatoes | Mexican potatoes with refried beans is a perfect party style starter. Learn how to make Mexican potatoes.

To make Mexican style baby potatoes, heat the butter in a broad non-stick pan add the potatoes, mix well and cook on a high flame for 4 to 5 minutes or till the potatoes turn light brown in colour, while stirring occasionally. Add the refried beans, salsa, sour cream, oregano, chilli flakes and salt, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously. Serve immediately garnished with spring onion greens.

Excitement to the core, the roasted Mexican potatoes is surely an enticing starter! With lip-smacking refried beans, tangy salsa, sour cream, seasonings and herbs, the baby potatoes transform into a really exotic treat, Mexican style!

It takes time, no doubt, but it’s completely worth the effort. When you have the ingredients ready, Mexican potatoes with refried beans takes less than ten minutes to cook this. Refried beans and salsa can be prepared in batches well in advance and stocked in the Refrigerator A good accompaniment to Mexican potatoes is Tomato, Cabbage and Bean Soup , Mexican Salad Bowl , Flour Tortillas and Mexican Rice. This makes a complete Mexican meal.

Tips for Mexican style baby potatoes. 1. Do not peel the baby potatoes before boiling. The cooked skin of baby potatoes has a pleasing flavour and mouthfeel. 2. If you are running out of stock of dried oregano, replace it with dried mixed herbs. 3. Plan to make this recipe in advance as sour cream has to be refrigerated for 3 to 4 hours to turn thick. 4. Further rajma has to be soaked the previous day to make refried beans. 5. You can keep the boiled potatoes, refried beans and other ingredients ready in advance but prepare this marvellous dish just before serving, to retain the fresh taste and texture. 6. Use only spring onion green for garnish in the end. This adds a delightful mouthfeel.

Enjoy Mexican style baby potatoes recipe | Mexican potatoes | roasted Mexican potatoes | Mexican potatoes with refried beans | with step by step photos.

Mexican Style Baby Potatoes recipe - How to make Mexican Style Baby Potatoes

Tags

vegetarian Mexican StartersIndian Snacks for EntertainingEvening Tea SnacksMexican PartyHigh Tea PartyWestern PartyCocktail Party

Preparation Time:    Cooking Time:    Total Time:    Makes 3 servings

Ingredients


For Mexican Style Baby Potatoes
1 1/4 cups boiled baby potatoes halves
1 tbsp butter
1/2 cup refried beans
1/4 cup salsa
1/4 cup sour cream
1 tsp dried oregano
1 tsp dry red chilli flakes (paprika)
salt to taste

For The Garnish
2 tsp finely chopped spring onion greens

Method
    Method
  1. Heat the butter in a broad non-stick pan add the potatoes, mix well and cook on a high flame for 4 to 5 minutes or till the potatoes turn light brown in colour, while stirring occasionally.
  2. Add the refried beans, salsa, sour cream, oregano, chilli flakes and salt, mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
  3. Serve immediately garnished with spring onion greens.

Mexican Style Baby Potatoes recipe with step by step photos

If you like Mexican style baby potatoes
  1. If you like Mexican style baby potatoes, also try other Mexican starters like

What is Mexican style baby potatoes made of?
  1. Mexican style baby potatoes is made of 1 1/4 cups boiled baby potatoes halves (unpeeled), 1 tbsp butter, 1/2 cup refried beans, 1/4 cup salsa, 1/4 cup sour cream, 1 tsp dried oregano, 1 tsp chilli flakes, salt to taste and 2 tsp finely chopped spring onion greens.

Tips for Mexican style baby potatoes
  1. Do not peel the baby potatoes before boiling. The cooked skin of baby potatoes has a pleasing flavour and mouthfeel.
  2. If you are running out of stock of dried oregano, replace it with dried mixed herbs.
  3. Plan to make this recipe in advance as sour cream has to be refrigerated for 3 to 4 hours to turn thick.
  4. Further rajma has to be soaked the previous day to make refried beans.
  5. You can keep the boiled potatoes, refried beans and other ingredients ready in advance but prepare this marvellous dish just before serving, to retain the fresh taste and texture.
  6. Use only spring onion green for garnish in the end. This adds a delightful mouthfeel. 

How to select baby potatoes
  1. Baby potatoes are the potatoes which are removed from the soil before they are fully developed/ grown. Due to this, you will find that baby potatoes have a sweeter flavour.
  2. Ensure that the baby potatoes are firm and free from dirt or any blemishes. 
  3. Check that the skin is smooth and doesn't have mild green patches.
  4. If you are buying them in packet, ensure the bag is perforated. Many times if the plastic bag is not perforated, it can cause a build up of moisture and that can negatively affect the potatoes.

How to boil baby potatoes
  1. To boil baby potatoes, boil enough water in a deep pan and add salt to it. Salt is necessary at this stage, so the baby potatoes absorb it well.
  2. Clean and wash the baby potatoes and them to boiling water without peeling. 
  3. Cook for 7 to 8 minutes on a medium flame. 
  4. Strain using a strainer and discard the water. 
  5. Cool slightly and use. 

How to make refried beans
  1. To make refried beans, we first need to soak the rajma. This is what rajma (kidney beans) looks like. Just as its name suggests, the kidney bean is shaped like a kidney with a reddish brown colour and a thick skin. It has a strong flavour with a slightly sweet aftertaste, a nutty aroma and a chewy texture. The kidney bean is used extensively in Mexican cooking, and also in certain Indian dishes. 
  2. Rinse the rajma, kidney beans in water 2 to 3 times. It is better to change the water from time to time while you're soaking or cooking the beans. Pouring off the water helps gets rid of the indigestible complex sugars that create gas in your intestine. It also helps to cook the beans thoroughly, until they can be easily mashed with a fork.
  3. Once the rajma is well washed, soak overnight in enough water in a deep glass bowl. Cover and soak. Store soaked rajma in the refrigerator in an airtight container and use within 2 to 3 days. Longer storage could cause an undesirable odour. Soaking rajma does not cause any nutrient loss but makes it easier to digest. Soaking before use is recommended for those with gastric troubles. Click here to learn how to make refried beans in detail.

How to make salsa
  1. To prepare Mexican salsa recipe | Indian style Mexican salsa | fresh homemade tomato salsa | first brush ½ tsp oil all over the capsicum. 
     
  2. Pierce with a fork and hold over an open flame. Roast until the skin blackens from all over. You can even roast the capsicum in an oven by placing them on a greased baking tray. Roast them for 20 minutes at 200’C, rotate and roast them for another 20 minutes. 
  3. Remove from the flame, immerse it in water and allow it to cool. Another way is to place the capsicum in a food-grade plastic bag or place the roasted peppers on a cutting board, then invert a large bowl over the top of them. The bag/bowl traps the steam inside that will help in peeling them easily. Click here to learn how to make salsa in detail. 

How to make sour cream
  1. To make Indian style sour cream |  sour cream made with fresh cream | sour cream for wraps, Mexican food |  thick sour cream | in a bowl put 3/4 cup fresh cream.
  2. Add 1 1/2 tbsp lemon juice. This will give the sour taste to our sour cream recipe.
  3. Add salt to taste. Click here to learn how to make Sour Cream in detail.

How to make Mexican style baby potatoes
  1. To make Mexican style baby potatoes recipe | Mexican potatoes | roasted Mexican potatoes | Mexican potatoes with refried beans, heat 1 tbsp butter in a broad non-stick pan. Use a broad pan so cooking becomes easier. 
  2. Add 1 1/4 cups boiled baby potatoes halves (unpeeled).
  3. Mix well and cook on a high flame for 4 to 5 minutes or till the potatoes turn light brown in colour. Keep stirring occasionally so the potatoes do not burn. 
  4. Add 1/2 cup refried beans.
  5. Add 1/4 cup salsa.
  6. Add 1/4 cup sour cream. 
  7. Add 1 tsp dried oregano.
  8. Add 1 tsp chilli flakes.
  9. Add salt to taste.
  10. Mix well and cook on a medium flame for another 2 to 3 minutes, while stirring continuously.
     
  11. Serve Mexican style baby potatoes recipe | Mexican potatoes | roasted Mexican potatoes | Mexican potatoes with refried beans immediately garnished with 2 tsp finely chopped spring onion greens.
Nutrient values per serving
Energy179 cal
Protein4.3 g
Carbohydrates26.5 g
Fiber2.1 g
Fat6.2 g
Cholesterol12.5 mg
Vitamin A235.5 mcg
Vitamin B10.1 mg
Vitamin B20 mg
Vitamin B31.1 mg
Vitamin C17.4 mg
Folic Acid65.6 mcg
Calcium48.9 mg
Iron1.1 mg
Magnesium48.7 mg
Phosphorus88.2 mg
Sodium52 mg
Potassium392.1 mg
Zinc1 mg
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Reviews

Mexican Style Baby Potatoes
 on 17 Jul 15 05:09 PM
5

super tasty, creamy potatoes with refried beans, sour cream and salsa.. this is worth the effort.. this is best served as a starter..