Elotes-Style Potatoes

Crispy and warm potato salad, inspired by elotes, or Mexican street corn.

Step: 1

Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.

Step: 2

Place potatoes on the baking sheet and toss with olive oil, salt, and pepper.

Step: 3

Roast in the preheated oven until starting to soften, about 10 minutes. Add onion and peppers. Continue roasting until vegetables are crispy, about 25 minutes.

Step: 4

While vegetables are roasting, make dressing. Combine tomatillos, mayonnaise, cilantro, lime juice, chile peppers, garlic, and chile powder in a small bowl.

Step: 5

Toss roasted vegetables with cotija cheese, then toss with dressing. Serve immediately.

Per Serving: 608 calories; protein 11.4g; carbohydrates 31.5g; fat 49.8g; cholesterol 50.3mg; sodium 662.2mg.

The most obvious way to pick a side dish is to caught at your main dish (pasta, chicken, seared tofu) and choose something different. If you’re making pasta, make sure for a simple healthy dish . Made steak? Go for something light. If you’re making stir-fry with rice, it must not a best idea to also make a rice salad.

This also can make to cooking process . You don’t want to overcommit your oven by making to do list three dishes at once in there, or be rounding four pans on the cooking items . But sometimes you can make a dish do double-duty .