ROASTED POTATOES AND PICO DE GALLO

5 de 3 votos

ROASTED POTATOES AND 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.

personas

Calories: 389kcal

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

Course: Salad

Cuisine: Mexican vegan food

Diet: Vegan

Keyword: mexican potato salad, pico de gallo, roasted potato salad, roasted potatoes

Author: Alejandra Graf