By Sarah_Jayne on April 25, 2009
Photo by Nif
Photo by Nif
"This is my latest attempt at creating a tasty but fairly low fat 'fry'. I was aiming to have them be Mexican inspired which is why I went for the lime instead of lemon in the mix."
Serving Size: 1 (121 g)
Servings Per Recipe: 4
"These were very good! I had to make them quickly and it's warm in the house and I didn't want to turn the oven on so.... I cut the potatoes and nuked them for 4 minutes, pan fried them for about 5 minutes in the oil and seasonings and then wrapped them in tin foil and let them stay warm with indirect heat on the BBQ while I made my chicken. D-LISH-US! I loved the flavour and we will definitely be having them again. Made for the Kitchen Witches for ZWT5. Thanks!"
"Gracias por esta receta. I didn't have any fajita seasoning, so I used a mixture of Mexican oregano, garlic, cumin, and chili powder with ancho, cilantro, paprika, cayenne, lemon peel, turmeric, cinnamon, coriander, ginger, star anise, anise seed, cardamom, fennel, cloves and jalapeno. I didn't have any canola oil. so I used some avocado oil instead. I think I would prefer the taste of these without the skin. Made for the Epicurean Queens ZWT5: Mexico/Tex-Mex/Southwest region."
"Made these for Tex Mex / Mexico / Southwest region for ZWT5. Used wicked cook 46 's fajita mix - equal parts of cumin, chili powder, garlic and oregano. I used small red potatoes. They came out very good although I was expecting these to be more spicy."
"This was good and made for an easy side dish on fiesta night. I made this for zwt5."
"Yummy and spicy . I made my own fajita seasoning using cumin, chili powder, garlic and oregano. Served with a mango chili mayo. Hecho para ZWT 5 para la regiÃ³n de MÃ©xico. For Team Zaar Chow Hounds"
"This is a fantastic yet simple recipe with a very mexican feel. A personal preference for me would be to add a bit of chilli but the recipe was fantastic as is! Made for veg*n swap 10"