🌮🔥 Happy Taco Tuesday, Fam!

This week, we’re going all in on the unsung heroes of taco night: the sides. And we’re kicking things off with a legend who’s been bringing real-deal Mexican cooking into our kitchens since the ’90s.

Chef Rick Bayless has entered the chat. The Food Network OG, award-winning restaurateur, and longtime champion of Mexican flavors has been preaching the good word of chiles, masa, adobo, and all things delicious for decades.

First up: crispy adobo-roasted potatoes. They get golden, glossy, and just a little dangerous, then finish with garlicky mayo, hot sauce, cilantro, and big snack-table energy.

👇 Scroll down for pure potato magic.

Cheers & hot sauce,
~ The Taco Tuesday Crew

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Recipe By: @chefrickbayless

WATCH The VIDEO!

1 1/2 pounds (3 large) Yukon Gold or other yellow potatoes cut into cubes a little smaller than ½ inch
5 tablespoons olive oil, divided use
4 tablespoons Adobo sauce
3 large garlic cloves, peeled
1/2 cup mayonnaise, store-bought or homemade
A little Mexican hot sauce (like Valentina or Tamazula)
A little finishing salt (like Maldon)
A handful of cilantro leaves

Make the Potatoes

1️⃣ Heat the oven to 400°F.

2️⃣ Spread the potatoes onto a rimmed baking sheet, drizzle with 2 tablespoons olive oil, and toss until they’re nicely coated.

3️⃣ Roast for 10 minutes, until the potatoes are almost tender.

4️⃣ Pull them from the oven, add the adobo, and stir until every potato gets its seasoning glow-up.

5️⃣ Return to the oven and roast for another 10 minutes, until the potatoes are tender, crispy-edged, and looking dangerous. If your oven has convection, hit it during the last few minutes for extra crunch power.

Make the Garlicky Mayo

6️⃣ While the potatoes roast, place the garlic in a small microwave-safe dish, cover with water, and microwave for 1 minute.

7️⃣ Drain the garlic, finely chop it, and add it to a small bowl.

8️⃣ Add the mayo and 2 tablespoons olive oil, then whisk until smooth and ready to party. Taste and add a pinch of salt if needed.

Finish & Serve

9️⃣ Remove the potatoes from the oven, drizzle with the remaining 1 tablespoon olive oil, and toss for that glossy, “yes chef” finish.

🔟 Scrape the potatoes into a serving dish, then drizzle with garlicky mayo and hot sauce.

1️⃣1️⃣ Sprinkle with salt, scatter on the cilantro, and serve immediately. Crispy, creamy, spicy, gone before halftime.

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