Best 3 Evas Potatoes Recipes

EVA'S POTATOES

Steps:

• Melt the butter in a large saute pan.
• Peel the potatoes and slice them into 1/4-inch thick slices. Spread the potatoes evenly in one layer over the bottom of the saute pan.
• Sprinkle paprika, garlic powder, salt and pepper over the potato slices.
• Heat over medium high heat until a nice golden brown crust forms on bottom of potatoes.
• Degalze the pan with white wine and add the chicken stock.
• Cover and cook over medium heat until most of the liquid is absorbed and the potatoes are tender, add more chicken stock if needed.

LEMONY CHICKEN WITH POTATOES AND OREGANO

Steps:

• Heat oven to 425 degrees and, if you like, line a sheet pan with parchment paper (not essential but helpful for cleaning up).
• Trim the ends off 1 lemon, then cut the lemon in half crosswise.Thinly slice one half of the lemon into rounds, then cut the rounds into quarters, creating small triangles. Shake out the seeds then place the lemon quarters into a large bowl. Save the remaining lemon half for serving. Cut the remaining whole lemon into wedges, for serving.
• Add chicken and potatoes to the large bowl with the lemon quarters. Add the oregano, salt and pepper; toss well. (Your hands are the best tools here.) Drizzle in the oil and toss again.
• Arrange chicken thighs skin side up on one half of the prepared sheet pan, and potatoes and lemons on the other, spreading the potatoes out into one layer. Roast for 20 minutes. Using a long-handled spoon, stir the potatoes, then spread them out again in one layer. (You don't have to touch the chicken.) Continue roasting until chicken and potatoes are cooked through and everything is golden and crisped, another 15 to 20 minutes (40 to 45 minutes total roasting time).
• To serve, squeeze the juice from the lemon half all over chicken and potatoes and give everything a good stir to incorporate all the tasty juices and browned bits at the bottom of the pan. Sprinkle with more oregano and salt, and serve with additional lemon wedges and condiments on the side.

ELOTES-STYLE POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place potatoes on the baking sheet and toss with olive oil, salt, and pepper.
• Roast in the preheated oven until starting to soften, about 10 minutes. Add onion and peppers. Continue roasting until vegetables are crispy, about 25 minutes.
• While vegetables are roasting, make dressing. Combine tomatillos, mayonnaise, cilantro, lime juice, chile peppers, garlic, and chile powder in a small bowl.
• Toss roasted vegetables with cotija cheese, then toss with dressing. Serve immediately.