Ranchero Potatoes
Bring bold, Southwestern flavors to your table with Ranchero Potatoes, a vibrant dish that combines crispy roasted potatoes with a rich and zesty ranchero-style sauce. Perfectly seasoned with smoked paprika, chili powder, and cumin, these golden potato cubes are tossed with sautéed onions, bell peppers, and garlic, then coated in a tangy tomato sauce for an irresistible layer of flavor. Topped with fresh cilantro and served with optional lime wedges, this recipe offers a hearty yet refreshing experience ideal for breakfast, brunch, or as a savory side dish. Ready in under an hour, Ranchero Potatoes are a simple yet crowd-pleasing dish infused with smoky spices and zesty accents that will elevate any meal.
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Recipe Information
Ingredients
- 4 large Russet potatoes
- 3 tablespoons Olive oil
- 1 medium Yellow onion
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 3 large Garlic cloves
- 1 cup Tomato sauce
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 1 teaspoon Chili powder
- 1.5 teaspoons Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Fresh cilantro
- 4 optional Lime wedges
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it with olive oil.
Wash and peel the potatoes. Cut them into 1-inch cubes and place them in a large mixing bowl.
Drizzle 2 tablespoons of olive oil over the potatoes. Add 1 teaspoon of the salt, 1/2 teaspoon of smoked paprika, and 1/2 teaspoon of chili powder. Toss the potatoes to evenly coat them with the oil and seasonings.
Spread the potatoes onto the prepared baking sheet in a single layer. Bake for 25–30 minutes, flipping halfway through, until they are golden brown and crispy on the outside.
While the potatoes are baking, finely dice the onion, green bell pepper, and red bell pepper. Mince the garlic cloves.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened.
Add the bell peppers to the skillet and cook for an additional 4–5 minutes until they are tender. Stir in the minced garlic and cook for 1 minute until fragrant.
Reduce the heat to low and add the tomato sauce, cumin, remaining smoked paprika, remaining chili powder, remaining salt, and black pepper to the skillet. Stir well to combine and cook for another 2–3 minutes until the sauce thickens slightly.
Once the potatoes are done roasting, carefully add them to the skillet with the sauce and vegetables. Gently toss everything together to coat the potatoes in the ranchero sauce.
Remove the skillet from heat and sprinkle the chopped fresh cilantro over the top for garnish.
Serve the Ranchero Potatoes warm with lime wedges on the side for an optional zesty kick.
Nutrition Facts
Calories |
1770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 7.3 g | 36% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4084 mg | 178% | |
| Total Carbohydrate | 303.0 g | 110% | |
| Dietary Fiber | 31.1 g | 111% | |
| Total Sugars | 28.5 g | ||
| Protein | 41.4 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 306 mg | 24% | |
| Iron | 18.5 mg | 103% | |
| Potassium | 7375 mg | 157% | |
*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.
