Mexican-Style Potatoes

Cookbook Category: Tex-Mex, Vegetables & Sides

This potato dish makes great leftovers in the unlikely event you have any.

6 medium unpeeled potatoes
6 slices bacon
3/4 teaspoon salt
2 teaspoons chili powder
1 tablespoon minced fresh cilantro

Preheat oven to 350°F.

Boil the potatoes in a large pot, whole and unpeeled, until fork tender. Cut them into 1/4-inch slices; set aside.

Cook bacon in skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside.

Add salt and chili powder to skillet, stirring well. Add potatoes to skillet; gently stir to coat with seasonings. Spoon potatoes into a lightly greased 9-inch square baking dish. Sprinkle with bacon; cover and bake at 350°F for 25 minutes. Sprinkle with cilantro before serving. Makes 6 to 8 servings.