These roasted potatoes with pico de gallo and avocado are perfect for everything. They are perfect as a side dish, for lunch, as a picnic or as a complete meal. The moment you try this addictive salad, I promise you will stay connected and you will understand why I could eat them all day long.
And pico de gallo is one of my favorite salsas ever. I love finishing salads with it or tacos, or even just as a snack or party food … Who doesn't love chips and salsa? For me, the pico de Gallo is the little extra you add to a bowl to enhance its flavor and texture.
But if you combine this salsa with roasted potatoes, you get one out of this world salad. And even better, when the roasted potatoes are not just roasted potatoes, they are spicy roasted potatoes.
And of course, there is no vegan Mexican dish without avocado. so let's summarize this absolute yumminess:
- spicy roasted potatoes (fingerlings)
- pico de gallo
tips for roasting potatoes
If you wonder how to roast potatoes? Don't worry; it really is the simplest thing in the world. It is as simple as coating them with oil, salt and other spices then and putting them in a very hot oven. Coating them in grease gives you the perfect roasted potato, crispy on the outside and creamy on the inside. However, it is important that all potatoes are the same size.
tips, tricks and other recipes
On this list you will find the best tips and tricks for preparing the delicious roasted potato salad with pico de gallo.
- If you do not have small potatoes, cut the ones you have on hand more or less the same size.
- I always put parchment paper on my baking trays. That way it is easier to wash the baking tray and we do not cook our food directly on aluminum.
- If your family doesn't like the taste of the onion, chop it and rinse it in super cold water. This removes the strong bite.
- Another idea to remove the strong bite from the onion is to put it first in the bowl that you will need to make the roasted potato salad with pico de gallo and add a splash of lemon, white vinegar or apple cider vinegar. This also removes the stong and spicy bite.
- Remember, it is better to let the potatoes cool before mixing them with pico de gallo and avocado. We do not want the potato heat to boil or wither the pico de gallo.
- This salad is delicious as a side dish, lunch or as an appetizer.
- Here are other recipes with potatoes that I have on the blog: potato and coriander soup, mashed potatoes and sweet potatoes with vegan chipotle cheese, red pepper potato soup, pambazos and crispy potato tacos.
So here's the recipe for these
roasted potatoes and pico de gallo
and I hope you like them as much as I do. If you do, you can share the recipe and blog on Instagram, FB or save it for later on Pinterest.
Roasted potatoes and PICO DE GALLO
This is one of the most delicious roasted potato salads I've ever tried. This is a toasted potato salad with pico de gallo and avocado. It's perfect as a side dish for a sandwich or hamburger, or as it is.
TO THE POTATOES
- 2 lb. fingerlings or other small potatoes
- 1/4 cup olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ancho chili powder or chipotle chili powder
- 1 teaspoon salt
PICO DE GALLO
- 1 cup of cherry tomatoes cut in half
- 1/4 cup chopped red onion
- 1/2 cup coriander
- a pinch of salt
- 1 cube of avocado
Turn on the oven to 450ºF.
Prepare a baking sheet with parchment paper.
Wash, dry, cut the potatoes in half and place them in the center of the baking sheet.
In a separate bowl, mix the oil, chili powder, garlic powder and salt. Add this mixture to the potatoes and make sure they are well covered with your hands. Spread them on a tray and place them in the oven for about 20-25 minutes or until golden brown.
Meanwhile, cut tomatoes, onions, coriander and avocado. Mix gently and add a pinch of salt.
Take the potatoes out of the oven and allow to cool for about 10 minutes and place the pico de gallo with avocado on top.
If you do not have cherry tomatoes, use regular dice, but be aware that pico de gallo does not have much liquid. If you don't like chipotle chili or ancho chili, don't use it. Use painted chipotle chili powder if you like your dish to be spicier.
Calories: 389kcal | Carbohydrates: 47 g | Protein: 6g | Fat: 21g | Saturated fat: 3g | Sodium: 613 mg | Potassium: 1323 mg | Fiber: 9g | Sugar: 4g | Vitamin A: 539IU | Vitamin C: 59 mg | Calcium: 37 mg | Iron: 2 mg