Spicy Roasted Potatoes with Avocado pico de gallo

Without a doubt, this Spicy Roasted Potatoes with Avocado Pico de Gallo is hands down one of the most delicious salads I have ever tasted. It's an absolute must-have as a side dish for any sandwich or hamburger, or even as a standalone meal.
Ensalada de papas rostizadas con pico de gallo y aguacate.

About this recipe

These spicy roasted potatoes with avocado pico de gallo are the perfect Mexican side dish or botana. The spicy potatoes are crispy on their own, but with the fresh and bright flavors of the pico de gallo and the creaminess of the avocado, you will have the perfect and straightforward Mexican side dish or botana ( appetizer).

papas ya limpias  en un colador

Ingredientes

  • Potatoes, olive oil, garlic powder, ancho chili powder, or chipotle chili powder, and salt
  • Avocado Pico de Gallo, chopped tomatoes, onions, avocado, and cilantro. Salt, a splash of olive oil and lime juce.
papas-con-pico-de-gallo-2-of-2

How to make the spicy roasted potatoes?

Mix the oil, chili powder, garlic powder, and salt in a separate bowl. Add this mixture to the potatoes, and make sure they are well covered with your hands.

Spread them on a baking sheet and put in the oven for about 20-25 minutes or until golden brown.

papas-con-pico-de-gallo-3-of-4

Finish the dish

  • Cut the tomatoes, onion, cilantro, and avocado. Toss carefully and add a pinch of salt, the olive oil and lime juice.
  • Take the potatoes out of the oven, let them cool for about 10 minutes, and put the pico de gallo with avocado on top.
  • Serve immediately.




ROASTED POTATOES AND PICO DE GALLO

Alejandra Graf
Without a doubt, this Spicy Roasted Potatoes with Avocado Pico de Gallo is hands down one of the most delicious salads I have ever tasted. It's an absolute must-have as a side dish for any sandwich or hamburger, or even as a standalone meal.
5 de 3 votos
Prep Time 10 minutes
Cook Time 25 minutes
0 minutes
Total Time 35 minutes
Course Salad
Cuisine Mexican vegan food
Servings 4 personas
Calories 389 kcal

Equipment

Ingredients
  

FOR THE POTATOES

  • 2 lb fingerlings or other small potatoes
  • 1/4 cup olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon ancho chili powder or chipotle chili powder
  • 1 teaspoon salt

PICO DE GALLO

  • 1 cup Cherry tomatoes halved
  • 1/4 cup Chopped red onion
  • 1/2 cup Cilantro
  • 1 Avocado diced
  • a pinch of salt
  • splash of olive oil
  • lime juice

Instructions
 

  • Turn the oven on to 450ºF.
  • Prepare a baking sheet with parchment paper.
  • Wash, dry and cut the potatoes in half and put them in the center of the baking sheet.
  • In a separate bowl, mix the oil, the chili powder, the garlic powder, and the salt. Add this mixture to the potatoes, and with your hands, make sure they are well covered. Spread them on a tray and put in the oven for about 20-25 minutes or until golden brown.
  • Meanwhile, cut the tomatoes, onion, cilantro, and avocado. Mix carefully and add a pinch of salt.
  • Take the potatoes out of the oven and let them cool for about 10 minutes and put the pico de gallo with avocado on top.
  • Serve immediately.

Notes

  • If you do not have cherry tomatoes, use regular diced tomatoes, but be aware that the pico de gallo does not have a lot of liquid.
  • Remember that it is better to let the potatoes cool down before adding the pico de gallo and avocado. We don’t want the heat of the potatoes to cook or wilt the pico de Gallo.
  • If you wish a spicier dish add diced chile serrano or japaleños to the pico.
  • This dish does not store well.

Nutrition

Serving: 1servingCalories: 389kcalCarbohydrates: 47gProtein: 6gFat: 21gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 613mgPotassium: 1324mgFiber: 9gSugar: 4gVitamin A: 543IUVitamin C: 59mgCalcium: 44mgIron: 3mg
Keyword mexican potato salad, pico de gallo, roasted potato salad, roasted potatoes

information

Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.

Did you make this recipe?Tag @piloncilloyvainilla on Instagram and hashtag it #alecooks so we can all see your creations.

tips for roasting potatoes

  • If you wonder how to roast potatoes? Don’t worry; it is the simplest thing in the world. It is as simple as coating them with oil, salt, and other spices and putting them in a hot oven.
  • If you don’t have small potatoes, cut the ones you have to be roughly the same size.
  • I always line my baking sheets with parchment paper to make cleaning easier and avoid direct contact with food with aluminum.
Coating them in fat will give you the perfect roasted potato, crispy on the outside and creamy on the inside. It is important though that all the potatoes are about the same size.

I prefer to use new potatoes, fingerlings or small potatoes for this Mexican side dish. You want the potatoes to cook fast so the delicious spices do not burn.

tips for making the best pico de gallo

  • Working with raw onions. If your family does not like the taste of the onion so much, mince it and rinse it in super cold water. This takes away the strong bite.
  • Another way to reduce the pungency of onions is to let them sit in a bowl with lemon juice for five minutes before using them in the Mexican potato recipe.
  • Use cherry, Roma, or heirloom tomatoes to make it.
  • Always finish your pico with a splash of olive oil and a pinch of salt.

When to serve this spicy potato side dish?

These crispy and spicy roasted Mexican potatoes are a dream as a side dish or an appetizer. They are crisp, tender, fresh, bright, and healthy-ish.

This is the perfect vegetarian Mexican dish, so feel free to serve it any time, they go perfectly with anything, and everybody loves them.

Alejandra Graf
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5 from 3 votes (3 ratings without comment)
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