Description
These Mexican Potatoes are a flavorful and spicy side dish that pairs perfectly with any Mexican-inspired meal. Crispy on the outside and tender on the inside, these roasted potatoes are seasoned with a blend of chili powder, smoked paprika, and cumin, then finished with a zesty squeeze of fresh lime juice and cilantro.
Ingredients
Scale
Potatoes:
- 2 pounds baby potatoes, halved
Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lime juice
- 1/4 cup chopped fresh cilantro
- Lime wedges for serving
Instructions
- Preheat the oven: Preheat the oven to 425°F.
- Prepare the potatoes: In a large bowl, toss halved potatoes with olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and black pepper until well coated.
- Roast the potatoes: Spread the seasoned potatoes on a baking sheet and roast for 25–30 minutes, flipping halfway through, until golden and crispy.
- Finish and serve: Remove from the oven, toss with lime juice and cilantro, and serve warm with lime wedges.
Notes
- For extra crispiness, soak cut potatoes in cold water for 20 minutes before roasting.
- To air fry, cook at 400°F for 18–20 minutes, shaking halfway through.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 190
- Sugar: 2 g
- Sodium: 610 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
