2 large potatoes
4 Cups salted water (for boil)
2 Tbsp Mild Olive Oil
1-1/2 Tbsp Salsa Verde Seasoning
1/2 – 1 tsp Poblano Chile Powder
1 tsp Mexican Oregano
1/2 tsp Coriander, Ground
1/2 red onion, sliced
1/2 red bell pepper, sliced
Preheat oven to 400°F. In a heavy saucepan on the stove, bring 4 cups of salted water to a boil over high heat. While the water is heating up, wash and cube your potatoes. Try and keep the chunks about the same (bite) size.
Once the water has reached a full boil, add the potato chunks and boil for 5 five minutes. Drain water from the potatoes and return to the (empty) hot pan to dry up any leftover water.
In a small bowl, combine the dry spices. Drizzle olive oil over the potatoes, sprinkle with the spice mix, and gently toss to combine. Because the potatoes are partially cooked, you will need to be careful not to just mash them.
Spread out the spiced, oiled potatoes on a rimmed baking sheet in a single layer. Bake for 10-20 minutes, or until they reach your desired level of ‘crispiness’.
Serve on warmed tortillas with red onion and bell pepper slices.