98. Loaded Mexican Roast Potatoes

Name: 98. Loaded Mexican Roast Potatoes
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Mexican, Latin American, American
Ingredients: 1.5 kg potatoes, washed and large diced; 2 tbsp olive oil; 1 tsp Mexican oregano, dried; 1 pasilla chilli, dried; 200ml water; 1 tbsp olive oil; 400g can young jackfruit, drained; 400g can whole peeled tomatoes; 400g can pinto beans, drained; 1 tsp stock powder; 2 cobs corn, dehusked; 100ml Greek yoghurt; 15ml lime juice; 1/4 tsp ground cumin; 60g rocket; 100g queso fresco, or danish feta; Pickled jalapeños, to serve

6 steps

Prep:30minCook:1h

Pictured without the rocket - because I just forgot it when I was making this for the photo, so I just put it on top before I ate it. If you don’t have Mexican oregano, do not fret, regular oregano is still delicious. A pro tip with the jackfruit is to drain it and then soak it in water again, so that any further brine is extra dilute so you don’t taste it in the final dish.

Updated at: Thu, 17 Aug 2023 07:05:43 GMT

Nutrition balance score

Great

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories590.5 kcal (30%)

Total Fat18.4 g (26%)

Carbs92.1 g (35%)

Sugars9.1 g (10%)

Protein20.7 g (41%)

Sodium742 mg (37%)

Fiber15.4 g (55%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5kgpotatoes

washed and large diced

2 Tbspolive oil

1 tspMexican oregano

dried

1pasilla chilli

dried

200mlwater

1 Tbspolive oil

400gcan young jackfruit

drained

400gcan whole peeled tomatoes

400gcan pinto beans

drained

1 tspstock powder

2 cobscorn

dehusked

100mlgreek yoghurt

15mllime juice

¼ tspground cumin

60grocket

Instructions

Step 1

Toast the dried chilli in a dry fry pan for a couple minutes to soften the chilli a little. Ensure it doesn’t burn. Then put it in a small vessel and cover it in 200ml hot water. Leave it for at least half an hour.

Step 2

Preheat the oven to 200 degrees Celsius. Parboil the potato in cold salted water for 20 minutes, and drain. Allow to cool and dry up a bit, then transfer to an oven tray, cover in 2 tbsp of olive oil, and sprinkle a pinch of sea salt, and the Mexican oregano. Crumple the bits of oregano between your fingers to disperse small flakes. Roast in the oven for 1 hour.

Step 3

While the potatoes are roasting, blitz the chilli. Put the chilli and a tablespoon of the chilli water in a food processor or blender and blitz, before adding the rest of the chilli soaking liquid to form a dark red liquid. Heat a tbsp of olive oil in a saucepan, before adding the jackfruit. Let it fry and dry out a bit, before deglazing with the can of tomato, breaking up the tomatoes. Add the puréed chilli. Add the stock powder, and allow it to cook down and thicken. Add the pinto beans, and let all the ingredients there make friends. When there is virtually no liquid left, it’s done.

Step 4

Make the cumin yoghurt dressing by combining the yoghurt, lime juice, cumin, and a pinch of salt. Set aside.

Step 5

Char the corn by barbecuing it, of cooking it over an open flame, for a couple of minutes. Get some speckled char on the corn. Cut off the kernels and set aside.

Step 6

Make the loaded roast potatoes by first layering potato on the plate, and putting some jackfruit/bean mix on top. Then top this with a layer of rocket, and a drizzle of the yoghurt dressing. Top that with the corn, and the queso fresco. Garnish with some pickled jalapeño and serve.