Pile on the Produce – Potato Tacos!

I am very excited to partnering with Klondike Brands to help with their Pile On The Produce promotion! We LOVE potatoes! I think they get a bad reputation for being unhealthy, when in fact, potatoes are fat-free, cholesterol-free, sodium-free and they are good sources of Vitamin B6, Vitamin C, potassium, manganese and fiber! Potatoes can be a wonderful addition to a healthy diet all by themselves, but they take on superstar quality when paired with great fresh produce! Case in point, these incredible Potato Tacos.


Whether you are watching your weight, trying to lose weight, or training for a 5K in December (ohmygosh that’s coming up fast!) you need to make sure what you’re eating, not only tastes great, but is good for you too! The best way to start is by using the freshest foods you can find! Made with organic corn, red and yellow bell peppers, chopped onions, roasted poblano peppers, garlic and diced potatoes, these tacos are positively packed with fresh, good-for-you vegetables and are the perfect addition to your Meatless Monday routine! We topped ours with chopped cilantro, a roasted garlic aioli and some homemade pico de gallo!

Using Klondike Rose potatoes as the base, I diced and roasted two of these gorgeous yellow potatoes in a cast-iron skillet with just a bit of oil until they were lightly brown and crispy.


Then we added chopped onions, diced red and yellow bell peppers, two ears of roasted organic corn, some roasted garlic and roasted green peppers!
PotatoTacos Garlic

Wrapped in warm corn tortillas, these spicy potato tacos were enough for my meat-loving husband to proclaim them a “must do again” meal! Let me tell you, that is high praise coming from Mr. BBQ!

Potato Tacos!

Serving Size: 8 tacos


2 large Klondike Rose Potatoes, diced into 1/2 inch cubes

2 ears organic yellow corn, kernels stripped from the cob

1 cup chopped onion

1/2 cup chopped red bell pepper

1/2 cup chopped yellow bell pepper

1 poblano chile

1 anaheim chile

1 head garlic

3 TBLS, plus 2 tsp olive oil, divided

2 limes

1 TBLS mexican oregano

2 tsp cumin

2 tsp chile powder

8 fresh corn tortillas

1/4 cup fresh cilantro, chopped

2 fresh avocados, diced

fresh pico de gallo


Preheat oven to 450 degrees.

Brush the bottom of a roasting pan with 1 1/2 tsp olive oil and set aside.

Wearing plastic gloves, slice whole chiles in half, remove the ribs and most of the seeds. Place chiles, cut side down on prepared roasting pan.

In a medium bowl, combine removed corn kernels, chopped onion and chopped bell peppers.

Coat vegetable mixture with 1/2 tsp olive oil, tossing gently with your hands.

Scatter vegetables around the chiles on the roasting pan.

Lightly season with salt and pepper.

Roast at 450 degrees for 10 minutes, stirring vegetables after 5 minutes.

Remove from oven and set aside to cool.

Meanwhile, slice the top 1/2 inch off a whole head of garlic, sprinkle with salt and pepper and drizzle with olive oil, then loosely, but completely wrap in aluminum foil.

Roast whole garlic in oven for 30 minutes.

Remove from oven and set aside to cool.

While the garlic is in the oven, heat 3 tablespoons of olive oil in a cast-iron skillet.

Add potatoes to the skillet and season with oregano, cumin and chile powder.

Fry potatoes until they are golden brown on the outside and completely cooked on the inside.

Meanwhile, remove chiles from the pan and chop into pieces.

Unwrap garlic and flip over with your hands. Gently squeeze the garlic cloves out of the head by pressing gently against the bottom and sides of the bulb until they come out.

Roughly chop all the garlic and add to the vegetable mix.

When the potatoes are done, return all the vegetables to the skillet and toss everything with the juice of one of the limes.

Cook over medium heat until just heated through.

Cut remaining lime into wedges for serving.

Warm corn tortillas on a flat pan over medium heat until they begin to soften.

Serve warm potato and vegetable mixture in tortillas, topping with fresh cilantro, pico de gallo and diced avocados.


Alternately, you can roast all the vegetables whole on the grill, and then chop them to add to seasoned potatoes.

I was fortunate enough to have Klondike send me a five-pound bag of their Klondike Rose potatoes to help create this wonderful recipe! If you love potatoes too, I’ve got great news! Not only do I have a link to a coupon for some Klondike Potatoes (Give me that coupon!) Every week during September, I’ll be giving away a Klondike Brands Prize Package! That’s FOUR prize packages! Squeee!

Enter by using the rafflecopter widget below, then come back next week for another new recipe and more chances to win!

a Rafflecopter giveaway

Check out some other great ideas at Klondike Brands Facebook Page or follow them on Twitter (and be entered to win a prize package!) at Klondike Potatoes.


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