Leftover Carnitas Latin Potato Power Bowl
Crispy pork carnitas. Zesty Salsa verde. Grilled Corn and Cumin dusted potato wedges? Oh yeah, this Latin Potato Power Bowl is everything your taste buds are calling for!
I grabbed a small back of potatoes and set out to make the most of the health kick, providing a balanced meal, with texture and big bold flavors.
- Corn - Olive Oil - Russet Potatoes - Cumin - Roasted pork - Plantain - Arugula - Cherry tomatoes
Brush the corn with 1 tbs olive oil and grill the over high heat 10-15 minutes, until golden with a few char marks on all side.
Line a baking sheet with foil.
In a large bowl, toss the potato wedges with the olive oil, cumin, salt and pepper.
Spread 2 tbs of olive oil on the prepared baking sheet and allot it to heat in the oven for 5-7 minutes, until just smoking.
Carefully, arrange potato wedges on the baking sheet in a single layer.
Toss the pork in 1 tbs oil and arrange in a flat layer on the sheet.
Place on the bottom rack in the oven and cook until crispy, flipping once halfway through cook time.
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