Description
Crispy, golden, and bursting with bold spices—Mexican Potatoes are your new go-to for a quick breakfast, easy dinner, or crave-worthy snack. This vibrant side dish combines simple ingredients with zesty flavors, creating the perfect crispy-tender bite every time. Whether you’re serving them with scrambled eggs, grilled chicken, or loading them into tacos, these potatoes deliver comfort food satisfaction with a flavorful twist.
Ingredients
1.5 lbs baby potatoes (Yukon gold or red), washed and halved or quartered
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon chili powder
1/2 teaspoon ground cumin
Salt and black pepper to taste
Juice of half a lime
Fresh chopped cilantro (for garnish)
Optional: pinch of cayenne for extra heat
Instructions
- Preheat oven to 425°F (220°C).
- Wash and dry potatoes. Cut into halves or quarters.
- Toss potatoes with olive oil in a large bowl.
- Mix garlic powder, paprika, chili powder, cumin, salt, and pepper in a small bowl. Add to potatoes and toss to coat.
- Spread potatoes on a parchment-lined baking sheet, flat side down.
- Roast for 25–30 minutes, flipping halfway through.
- Remove from oven and drizzle with lime juice.
- Garnish with chopped cilantro and serve hot.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Side Dish