Sunday, June 19, 2011

Roasted Potato Tacos with Creamy Cilantro Dressing

The flavors in these filling little tacos were incredible--cumin, tangy goat cheese, cilantro, yum! I saw this idea filed under some "cheap eats" category on The Kitchn and made a mental note to make it soon and often. I always have new potatoes on hand, and I can't get enough of cilantro in the spring and summer. Bonus, it was really fast and easy to throw together after the SO and I got back to my house after the gym. Throw the veggies in the oven, and make the sauce/slice the limes while they cook.

We ate about 7 soft tacos' worth of this recipe, plus I had leftovers for breakfast that would have filled a couple more.

Local veggies here include sweet onion from Flora at Bluebird Farms, red potatoes from a new vendor whose name I did not catch (sorry!), cilantro from Ly Vu's Produce, and goat cheese from Bonnie Blue Farms. As the original recipe suggests, many other veggies would also work well here.

Roasted Potato Tacos with Creamy Cilantro Dressing
Adapted from a recipe on TheKitchn

Taco Ingredients
2 large new potatoes, washed and chopped
1 large onion, chopped
1/2 teaspoon kosher salt
1 teaspoon ground cumin
1/2 teaspoon chili powder
1 tablespoon vegetable oil

Dressing Ingredients
2 tablespoons sour cream
1 tablespoon mayonnaise
1/2 tablespoon goat cheese
2 teaspoons fresh cilantro, chopped fine
1 clove garlic, minced
1/2 teaspoon fresh lime juice

Flour tortillas
Cilantro & lime wedges to garnish

Preheat the oven to 420 degrees. Combine the veggies, salt, spices, and vegetable oil in a bowl and and toss until veggies are well coated. Spread the mixture on a cookie sheet, roasting pan, or casserole dish, and place in the middle rack in the oven. Cook 30-40 minutes, or until potatoes are tender.

Combine all of the dressing ingredients while the potatoes cook and let rest in the fridge until ready to use.

I like to turn off the oven and use the residual heat to warm up my flour tortillas.

Place the potato mixture on a warm flour tortilla, top with dressing, and serve with the lime wedges and cilantro. You could also use cheese or salsa, but I'm telling you guys, this dressing is really good. Go-back-for-seconds good.

Decent with an Acme Pale Ale, but I wish I had paired this with a hoppy IPA instead. Malty flavors didn't really go well with the spices and cilantro.

Leftovers were delicious scrambled with egg for breakfast.

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