We love our Mexican food ! These potatoes are great when you don't want to have rice. The chorizo gives these potatoes just the right flavor and the cheese, well, everyone knows cheese makes everything better ! lol..I use whatever cheese I have on hand at the time. It's great with Pepper Jack, cheddar or the Mexican cheese blend. I hope you enjoy !
1Mix all the dry ingredients and set aside.
Peel potatoes, wash, dry, then cut into quarters and slice into about 1/4-1/2 inch thick pieces. Set aside.
2Here is the chorizo I used.
3Remove chorizo from the plastic casing and cook for a few minutes (about 4-5 min.) over high heat, in a 10 - 12 inch skillet. Pour in a bowl and set aside. (Do not drain !)
4Return skillet to heat and add oil.
While that gets hot, sprinkle spices onto potatoes and toss to incorporate. Add to skillet and stir to coat with the oil, then cover with a lid. Every few minutes remove lid, turn with spatula then recover. Cook till golden brown.
5Once potatoes are done, turn off heat, add the chorizo and toss gently to mix. Sprinkle cheese over the top and cover with lid for about 3-5 minutes, to let the cheese melt.
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