Potatoes are like the “bad boy” of the vegetable world. They get a terrible reputation, people always talk shit about how they’re “bad for you”, but deep down we all just love them and can’t get enough of ’em.
Mmm, come on over potatoes, starch me up.
The humble potato has a special place in my diet. Specifically roasted in oil and baked to Hell and back. With this method, you can add whatever spices you like and never get bored.
Given the fact that I consume salsa like it’s my sacred life’s purpose, it was only a natural progression that I would start cooking everything in it- including potatoes.
My favorite salsas by far are made by a local family owned company called Solecito Salsas. Their salsas are fresh, taste amazing (even their spicy hot salsas are fully flavorful instead of just being gratuitously 5 alarm) and contain fantastic, great quality ingredients.
Follow Solecito Salsas On Instagram!
I was super happy when I discovered their small batch salsas at my local farmers market, because their salsas were smooth, making them very easy to use for pretty much any cooking. We started to seek them out at the markets because we were barely able to keep this stuff in the house. They carry both red and green salsa, and this recipe uses their Salsa Verde. Hot, of course!
If you aren’t able to get your hands on some Solecito Salsa then I suppose you could try another Salsa Verde, but honestly you will be missing out like crazy. That’s ok, I’ll keep you and your inferior salsa in my prayers though.
| Prep Time | 10 mins |
| Cook Time | 40 mins |
| Servings |
people |
- 4-5 Russet Potatoes
- 2-3 Tbsp Vegetable Oil
- 1/4-1/3 Cup Salsa Verde From Solecito Salsas (Try the Hot!)
Ingredients
| |
- Take 4-5 large russet potatoes, peel and cut into large chunks
- Boil in a large pot for 10 mins until soft
- Add 2-3 tbsp of vegetable oil to a large baking dish
- Strain the potatoes from the water and add to the baking dish. Toss in the oil to cover.
- Drizzle ¼-1/3 of a cup of Solecito salsa verde over the potatoes, then bake in the oven at 425 for 30-45 mins, turning once to crisp.
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