Pile of Potatoes in the Southwest – A Family Festival® : FOOD

This stack of potatoes in the southwest has layers of tender potatoes, peppers, and onions seasoned with Tex-Mex spices and cheese!

Southwestern potato pile

When my husband Jack and I plan a dinner party, we always try to put together a balanced menu. Sometimes the main course is the star – sometimes we prepare a simple, classic steak or fried chicken and then serve it with a side dish with a show stopper.

I think this pile of potatoes from the southwest falls into the category of side dishes with a show stopper. It is very tasty and looks super chic – but is actually very easy to prepare!


Southwestern potato pile

How do you make a pile of potatoes in the southwest?

You start by sautéing the diced red and green peppers, red onions and garlic in butter until they are tender. Season with southwest-inspired herbs and spices such as coriander, cumin, chili powder and Mexican oregano, as well as salt and pepper. Put aside.

Then cut red potatoes into thin slices with a mandolin or a very sharp knife. Place in a bowl and brush with melted butter.

Put your stack of potatoes from the southwest in a buttered springform pan and put the sliced ​​potatoes, peppers and onions and the crumbled cojita cheese in alternating layers. Bake covered with foil for 45 minutes. Then remove the foil, sprinkle more cheese over it and bake for another 15 to 30 minutes. Let the top brown and the potatoes will soften.

Once you’ve left the oven, let your stack of potatoes from the southwest cool and hang on for about five minutes, then sprinkle with chopped coriander. Remove the outer ring of your springform pan and cut it into slices.


Southwestern potato pile

Do you like your food a little spicier?

If you like your Tex-Mex dishes with a little (or a lot) more heat, you can also exchange jalapeno or serrano peppers for some of the peppers. You can also adjust the spices for more warmth.


Southwestern potato pile

What do I serve with this Southwestern Potato Stack?

This fantastic side dish goes well with grilled steaks, pork chops and chicken. You can also serve it for cinco de mayo with pulled chicken or beef.

This pile of potatoes from the southwest is even ideal for breakfast or brunch – served with a fried egg over it!

Southwestern potato pile

Adapted from Taste of home,

You can enjoy these other southwestern recipes:

To press


3 £ large potatoes with red skin

1 Cane butter, divided (8 tablespoonss)

1 large red peppers, large cubes

1 large green peppers, large cubes

1 Medium red onion (about half a pound), peeled and cut into large pieces

1 tablespoon chopped fresh garlic

1 ½ teaspoonKosher salt

½ teaspoon freshly ground black pepper

1 teaspoon ground coriander

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon dried oregano

Pinch of cayenne pepper

1 ¼ cups cotija or farm cheese (10 ounces Wheel)

Coriander for garnish


Peel the potatoes and put them in a bowl of cold water to avoid browning.

Heat three tablespoons of butter in a large frying pan over medium heat until melted. Add the red and green peppers, the red onion and the garlic and fry for five minutes until soft.

Remove from the heat and stir in the salt, pepper, coriander, cumin, chili powder, oregano and cayenne pepper. Put aside.

Spread a tablespoon of butter on a 9-inch springform pan. Put aside.

Preheat the oven to 375 degrees F.

Melt the remaining four tablespoons of butter.

Cut the potatoes into slices with a 1/8 mandolinth Inches thick and put in a bowl and cover with the melted butter. Use your hands to work the butter on all slices.

Place a quarter of the potatoes on the bottom of the pan and cover the bottom.

Cover with a third of the onion and pepper mixture and a ¼ cup of Cotija cheese.

Add another layer of potatoes, then another third of the onion pepper mixture, ¼ cup of cheese, another layer of potatoes, the remaining onions and peppers, another ¼ cup of cheese and the remaining potatoes. Cover the top with a piece of foil.

Wrap the bottom of the pan in foil and place on a sheet lined with parchment.

Bake for 45 minutes.

Sprinkle the rest of the cheese over it and bake uncovered for another 15 to 30 minutes to melt the cheese, brown it and finish cooking the potatoes. After an hour (covered for 45 minutes and not covered for 15 minutes), pierce the center with a paring knife to check the degree of cooking and continue baking if necessary. It took us an hour and ten minutes to cook through.

Cover with chopped coriander.

Leave on for five minutes, take out the springform pan and cut into a cake tin with a sharp, serrated knife and serve.