Probably a simple question, but what's the best way to make fajita veggies, but with potatoes? Should I par boil the potatoes and then add them to the veggies when the veggies are about halfway cooked?

Alternatively, since I was planning on making some chicken anyways. Should I just spread all the veggies on a sheet pan and just put the chicken on top and let it cook that way?

It's chipotle style marinated chicken, so was going to cook it in a shallow pan fry. But I think in the sheet pan under the broiler could work too.

Thanks

Is there a particular reason you're wanting to use potatoes?

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If you want to do potatoes and cook at the same time as the peppers and onions you might consider doing hash browns. Grate the potatoes, onions, and peppers so they're all the same size. Put them all in some cheesecloth or paper towels to get as much moisture out as possible, then fry them up.

HTownAg98 said:

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Is there a particular reason you're wanting to use potatoes?

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Yeah, I knew this was going to be an odd question and get these kind of responses. Basically I'm meal prepping and have a bunch of potatoes that are starting to sprout. So I could cook rice to go with it all, or I could use the potatoes as my carb. Figured I could just mix it in with the fajita veggies to benefit from the flavor of the peppers and onions.

FIDO*98* said:

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Fajita veggies + potatoes = Home Fries. Cook them the same way, add jalapeno or Serrano, and season with a little chili powder, cumin, and oregano in addition to salt and pepper. Serve with guac/sliced avocado and cashew queso if you want vegan fajita-style tacos

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Kinda what I was thinking, thats a regular weekend breakfast for me. Got any tips on a quick ranchera sauce?

I take about 5 Roma tomatoes, 4-5 Serrano, 1/2 medium onion sliced into plates, and 3-4 garlic cloves and put everything on a sheet pan. Drizzle with olive oil and sprinkle with salt. Roast until everything starts to char and dump into a blender. Add a cup of chicken stock and a 2 tsp corn starch. Blend until smooth and pour into a sauce pot. Bring to a slow simmer for 20 mins adding more liquid as needed.

I serve it with everything from tacos to migas. It makes great papas rancheras, but make sure you get the potatoes nice and crisp first

Corn starch. That's what I've been missing. Thank you.

We style ours like Mi Cocina here in Dallas.

Slice peppers and onions set in bowl (A). Cut in half lengthwise then cut across zucchini to make 'half moon' shapes 3/4" thick, if you like yellow squash you can use as well but zuc hold up better under heat, and set in bowl (B). Cut russets into small wedges, not too thin or they break apart, then parboiled, and set in bowl (C).

Season all with oil, cumin, chili powder, onion and garlic powder, black pepper, seasoned salt.

Grill chicken and place in large roasting pan, cover, and rest.
Using a veggie grill pan, basically a wok with a bunch of holes...
Saut (A) veggies then dump into roasting pan.
Saut (B) veggies then dump into roasting pan.
Saut (C) veggies then dump into roasting pan.

Does anyone else cringe at the word "veggie"? This thread has me triggered.

I cringe at the word cringe.