Potatoes de gallo

Lynn Socko


I love pico de gallo and this makes a wonderful addition to faux fried potatoes. I made these on the grill recently in a cast iron skillet.


★★★★★ 2 votes

15 Min
30 Min
Pan Fry


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  • 3 large
    russet potatoes
  • ·
    **olive oil
  • ·
    **pico de gallo
  • ·
    **mc cormicks hamburger seasoning
  • ·
    **cracked black pepper

How to Make Potatoes de gallo


  1. Scrub potato skins, poke a hole in each with a knife or fork. Place in micro and cook about 12 min. Remove and allow to cool.
  2. Pico de gallo. I found some beautiful green tomatoes and love to use these in de gallo.
    Pico de Gallo
  3. Once potatoes are cool enough to handle, cut into bite size pieces. Place in large skillet and drizzle with olive, about 3 tbs. Sprinkle with cracked black pepper and McCormick's Hamburger seasoning to you liking.
  4. Cook over med heat, using a spatula occasionally to flip potatoes over. Your just wanting to get a little browning the potatoes. Once brown enough to your liking, add about 1-2 c of pico de gallo. Stir together and serve.
  5. Garnish with grated cheese or sour cream.
  6. 5/2015
    For grilling, toss potatoes well with olive oil and spices of choice. Place cast iron skillet over med heat on grill and cook until potatoes are tender, stirring occasionally. Once potatoes are tender, add pico de gallo and cook for about ten minutes longer.

Printable Recipe Card

About Potatoes de gallo

Course/Dish: Vegetables, Potatoes
Main Ingredient: Potatoes
Regional Style: Mexican
Dietary Needs: Vegetarian, Low Sodium
Other Tags: Quick & Easy, Healthy
Hashtag: #grilling

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