Roasted Southwest Potatoes and Broccoli

    Roasted Southwest Potatoes and Broccoli are a great addition to your meal, not only on Taco Tuesdays, but any day during the week.  I made these as a side for our Popcorn Chicken Wraps, but the would be delicious with grilled chicken, steaks, pork chops, or even burgers.  

    We had less than a half bag of golden potatoes, and I knew I'd have to stretch that for the 6 of us.  Time to look in the freezer, ooh!  Broccoli!  The kids love broccoli and this dish is a great way to incorporate veggies into your dinner.  Using a simple mix of taco seasoning, it gives this dish a southwest feel.  One suggestion is to par cook the potatoes, this is ensure that the potatoes are not hard when they come out of the oven.  How many times do you roast potatoes and the come out hard?  Now, you have a quick tip to prevent that from happening.

These potatoes would also be good for a breakfast hash with scrambled eggs, sunny side up eggs, or even in a breakfast burrito!

This recipe will serve 6.

Ingredients:

• 1.5 lbs golden potatoes or red potatoes, diced into cubes
• 1/2 medium onion, diced
• 1 bag frozen broccoli
• 1 jalapeño, seeded and diced
• 2 tsp. cumin
• 2 tsp. garlic powder
• 1 tsp. chili powder
• 1 tsp. paprika
• salt and pepper
• olive oil

Directions:

1. Dice the potatoes into cubes.  Add to a large pot.  Add water to cover the potatoes and season with salt.  Cover.  Heat water to boil.  Once boiling, turn the heat to simmer for 5-10 minutes.  Drain and return to pot.  Set aside.  This can be done in advance.
2. Preheat oven to 400 degrees.  Line a medium baking sheet with foil.  Add onions, jalapeños and spices to the pot.  Add in 2 to 3 tbsps of olive oil.  Stir to combine.  
3. Spread broccoli evenly on baking sheet.  Sprinkle a little olive oil on the broccoli.  Pour the potato mixture onto the broccoli and toss gently to combine.
4. Place in the oven for 30 minutes.  Veggies will begin to brown slightly and flavors will come together!  Ready to serve!  Enjoy!!