Description
These Spicy Roasted Mexican Potatoes are a flavorful and easy side dish featuring tender potato cubes roasted to perfection with a blend of smoky chili powder, cumin, paprika, and a kick of cayenne. Finished with lime juice and fresh cilantro, these potatoes bring a vibrant Mexican twist to your meal, perfect for serving alongside grilled meats or as a standalone vegetarian dish.
Ingredients
Scale
Potatoes and Seasoning
- 4 medium potatoes, peeled and cut into 1-inch cubes
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (adjust to taste for heat)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Salt and pepper, to taste
Finishing Touches
- Juice of 1 lime
- 1/4 cup chopped fresh cilantro (for garnish)
- Optional: 1/4 cup crumbled queso fresco or cotija cheese (for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) to ensure it’s hot enough to roast the potatoes evenly and achieve a crispy exterior.
- Prepare Potatoes and Seasoning: In a large bowl, combine the cubed potatoes with olive oil, chili powder, ground cumin, smoked paprika, cayenne pepper, garlic powder, onion powder, salt, and pepper. Toss well to coat every potato piece thoroughly with the spices and oil.
- Roast the Potatoes: Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper or lightly greased. Roast in the preheated oven for about 30 minutes, turning the potatoes halfway through to ensure even browning and crispiness.
- Add Lime Juice: Once the potatoes are golden brown and tender inside when pierced with a fork, remove them from the oven. Immediately squeeze the juice of one lime over the hot potatoes and toss gently to combine the citrus brightness with the spices.
- Garnish and Serve: Sprinkle the roasted potatoes with freshly chopped cilantro and, if using, crumbled queso fresco or cotija cheese for a creamy, salty finish. Serve hot as a flavorful side dish alongside your favorite Mexican meals or grilled entrees.
Notes
- Adjust the cayenne pepper to control the heat level according to your preference.
- For an extra crispy texture, soak the potato cubes in cold water for 30 minutes before seasoning, then dry thoroughly.
- Using a convection oven setting can enhance crispiness and reduce cooking time slightly.
- Queso fresco or cotija cheese adds authentic Mexican flavor but can be omitted for a dairy-free option.
- Leftover roasted potatoes can be refrigerated and reheated in the oven to maintain crispness.
