Mexican-Style Potatoes

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.

Recipe editor

Note: You may use either russet (baking) potatoes or redskin potatoes. Russets will more readily absorb the seasoning, being less dense, but redskins work very well.
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