Roasted Potatoes and Onions, Yucatán Style
Papas y Cebollas Yucatán al HornoThe Yucatán spiced seasoning condiment, achiote rojo (achiote paste), that contains ground annatto seeds, oregano, cinnamon, cloves, allspice, cumin, and vinegar, is used to infuse the vegetables in this dish with typical Yucatán flavors. The seasoning paste is available in 31⁄2-ounce packages in Mexican and Latin American markets.
Ingredients
Makes 4 servings
- 1 tablespoon achiote rojo packaged seasoning paste
- 2 plum tomatoes about 2 pounds, peeled and quartered
- 2 tablespoons fresh orange juice
- 8 small white boiling onions peeled and halved root to stem
- 12 small red potatoes scrubbed and halved
- 1 tablespoon olive oil
- ½ teaspoon salt or to taste
Instructions
- Preheat oven to 350°.
- Put the seasoning paste, tomatoes, and orange juice in a blender and blend until smooth.
- Put the onions and potatoes in an ovenproof casserole dish.
- Add the seasoning mixture, oil, and salt.
- Turn to coat the vegetables.
- Cover and bake about 20 minutes.
- Remove the cover and continue to cook until the liquid is absorbed and the vegetables are browned and tender, 25 to 30 minutes.
Notes / Tips / Wine Advice:
Serve hot.