Sonoran style spicy roasted potato salad with serrano chile and red onion, tossed with a chili-lime vinaigrette.
Sonoran style spicy potato salad tossed with a chili-lime vinaigrette. Here in Southern Arizona, our famous Sonoran style Mexican food is often garnished with pickled red onions and Mexican limes. I've incorporated those flavors into my recipe for a spicy roasted potato salad tossed with a chili-lime vinaigrette.
- 2 pounds baby potatoes halved. I used Melissa's Dutch Yellow
- 1 Serrano chile diced small
- 1/2 of a small red onion diced small
- 2 T red wine vinegar
- 1 T. finely chopped cilantro
- 1 T hot sauce such as Franks
- 2 Mexican or Key limes one for juicing and one for garnish.
- Good Sea Salt. I used Palm Island Black Lava Sea Salt, but there a bunch of interesting sea salts available at most markets.
- 2-3 T Olive oil for tossing the potatoes before roasting
- I followed these instructions from Cooks Illustrated for perfectly roasted potatoes:
- Adjust oven rack to middle position and heat oven to 425 degrees. Toss potatoes and olive oil in medium bowl to coat; season generously with salt and pepper and toss again to blend.
- Place potatoes flesh side down, in a single layer, on shallow roasting pan; cover tightly with aluminum foil and cook about 20 minutes. Remove foil; roast until side of potato touching pan is crusty golden brown, about 15 minutes more. Remove pan from oven and carefully turn potatoes over using metal spatula. (Press spatula against metal as it slides under potatoes to protect crusts.) Return pan to oven and roast until side of potato now touching pan is crusty golden brown and skins have raisin-like wrinkles, 5 to 10 minutes more. Remove from oven, transfer potatoes to serving dish (again, using metal spatula and extra care not to rip crusts), and serve warm.
- While the potatoes are still hot, gently toss them with the hot sauce, vinegar, onions, cilantro, Serrano and lime juice. The sauce will sink into the skin of the warm potatoes. Refrigerate until the potatoes are cooled, about 1/2 hour. To serve sprinkle with sea salt and garnish with limes. I served mine in a tiny, vintage Fiestaware teacup that I thought went well with this lovely song that you can play while you are cooking and/or eating this recipe: Enjoy!
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