Fiesta Potato Pile
Bring bold, zesty flavors to your table with the Fiesta Potato Pile—a vibrant and satisfying dish perfect for any occasion. This crowd-pleasing recipe starts with crispy, oven-roasted russet potatoes seasoned with smoked paprika and garlic powder for a smoky, savory kick. Piled high with colorful toppings like black beans, sweet corn, juicy cherry tomatoes, creamy avocado, and melty shredded cheddar, this dish is as visually stunning as it is delicious. A dollop of tangy sour cream, fresh cilantro, and a squeeze of lime add a refreshing twist, while optional hot sauce takes the flavor to the next level. Ready in just 50 minutes and packed with textures and nutrients, the Fiesta Potato Pile is an easy-to-make, family-friendly recipe that works as a hearty main course or a festive side. Perfect for casual dinners, game-day gatherings, or any time you want to infuse a little fiesta into your meal!
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 1 teaspoon Smoked paprika
- 1 teaspoon Garlic powder
- 1 15-ounce can (drained and rinsed) Black beans
- 1 15-ounce can (drained) Sweet corn
- 1 cup (halved) Cherry tomatoes
- 1 cup Shredded cheddar cheese
- 1 cup Sour cream
- 0.25 cup (chopped) Fresh cilantro
- 2 stalks (sliced) Green onions
- 2 teaspoons (optional) Hot sauce
- 1 large (diced) Avocado
- 1 large (cut into wedges) Lime
Instructions
Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash and scrub the russet potatoes. Cut them into 1-inch cubes, ensuring even sizes for consistent cooking.
In a large mixing bowl, toss the potato cubes with olive oil, salt, smoked paprika, and garlic powder until evenly coated.
Spread the seasoned potatoes onto the prepared baking sheet in a single layer. Roast in the preheated oven for 25-30 minutes, flipping halfway through, until golden brown and crispy.
While the potatoes are roasting, prepare the toppings: drain and rinse the black beans, drain the sweet corn, halve the cherry tomatoes, dice the avocado, and slice the green onions. Grate the cheddar cheese if it's not pre-shredded.
When the potatoes are done, remove them from the oven and transfer them to a large serving platter or individual plates.
Top the roasted potatoes with black beans, sweet corn, cherry tomatoes, shredded cheddar cheese, diced avocado, and a dollop of sour cream.
Sprinkle chopped cilantro and green onions over the top for a burst of freshness.
Drizzle with hot sauce if desired, and serve with lime wedges on the side for squeezing over the dish.
Enjoy your Fiesta Potato Pile as a standalone meal or as a side dish for your favorite protein!
Nutrition Facts
Calories |
788 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.6 g | 51% | |
| Saturated Fat | 16.1 g | 81% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 1061 mg | 46% | |
| Total Carbohydrate | 94.1 g | 34% | |
| Dietary Fiber | 13.0 g | 46% | |
| Total Sugars | 11.1 g | ||
| Protein | 22.9 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 370 mg | 28% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1907 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
