It’s almost Cinco de Mayo and I just had to share this recipe with you all. I absolutely adore all things full of flavor, my life revolves around anything I can put hot sauce on lately. Don’t ask me why, I’m apparently obsessed with spicy food this year but I’m okay with that.
Growing up I ate a lot of potatoes, I continue to still. I can thank my dad for that, simply because he’s the greatest at making these slow-cooked potatoes. Something about the way he makes them is just extra special to me. Probably the amount of love that goes into them, total comfort food for me.
Even though I gravitate towards oil-free, baked potatoes – my dad always makes them in a skillet and slow-cooked with onions. I have no idea why I never took the time to make them the same way in my home until now. These are seriously so good and worth the effort involved prepping and waiting and then topping a tostada with. Cause why not make Tex Mex tostadas for breakfast? It’s awesome and you will want to spend an hour cooking these knowing the end result tastes this delicious.
To go the extra mile I had to include some mashed black beans and my absolute favorite citrus guacamole. I love copious amounts of lemon, lime and hot sauce. If you do too then check out the full recipes included below! I broke it down into 3 recipes, just to make it easier to follow along and refer back to.
- 8-10 Small Red Potatoes, diced
- 1-2 tbsp Olive Oil, coconut oil is great too
- 1 tsp Chili Powder
- 1/2 tsp Cumin
- 1/4 tsp Paprika
- Salt & Pepper, to taste
- Spring Onion, chopped
- Prep your potatoes by washing, scrubbing and drying them off.
- You want to dice them into an inch by half an inch chunks, keeping everything as equal as possible.
- Add all your diced potatoes into a large bowl and soak in cold, salted water for about 5-10 minutes. Drain and pat dry.
- Heat a large skillet to medium heat, feel free to add diced onions and garlic if you’d like. Add in your oil, potatoes and seasonings. Spread everything around to evenly coat your potatoes.
- Now comes the fun part, waiting. You want to make an even layer and let it cook for about 10 minutes without moving it around. Come back and stir/flip everything and wait another 10 minutes. You basically repeat this process about 4-5 times. Until your potatoes are tender.
- Add in your green onions last and gently toss. Remove from heat and adjust seasonings as needed.
- 1 large Hass Avocado, mashed
- 1 large Tomato, diced
- 1 Lemon, juiced
- 1 Lime, juiced & zested
- Handful of Cilantro, thinly sliced
- 1 tsp Onion Powder
- 1/2 Garlic Powder
- Salt & Pepper, to taste
- Start by grouping together all your ingredients. You want to wash and dry everything throughly.
- In a medium bowl add in your avocado and begin to mash it to your desired consistency.
- Add in your juiced lemon and lime, folding in everything else. I like to add the zest last and adjust the amount needed, it’s based on taste preference.
- Add in your salt and pepper and adjust as needed.
- Slow Skillet Cooked Chili Potatoes (recipe above)
- 1 can Black Beans, mashed
- 8 Corn Tortillas, small
- Citrus Guacamole (recipe above)
- Hot Sauce, to top
- Cilantro, to top
- Lemond & Lime, to top
- Drain your can of black beans and begin mashing them in a small pot of low heat. You can add in water or vegetable stock to thin it out if you need to. Or mash them in a bowl and heat up in the oven after assembling.
- Crisp your corn tortillas by laying flat on a parchment-lined baking sheet and baking in the oven on broil. Flipping as soon as each side gets golden brown. You can also bake these at 425 for 10 minutes, flipping halfway through. Or fry them, but I’m trying to keep these healthier.
- Once your tortillas are crisp, begin assembling. Start with a base of mashed black beans, a scoop of potatoes (now you can stop here and heat these up again/more in the oven as needed), a small scoop of citrus guacamole and a little hot sauce plus extra cilantro.
- Serve warm, enjoy!