Description
Mexican potatoes are a vibrant and flavorful dish that captures the essence of Mexican cuisine. Roasted to crispy perfection, these potatoes are seasoned with a blend of cumin, chili powder, and smoked paprika, then topped with fresh cilantro, lime juice, sour cream, and cheese. Perfect for taco nights or family gatherings, this simple recipe is sure to impress your guests and elevate any meal.
Ingredients
Scale
- 4 medium russet or Yukon gold potatoes (about 800g), cubed
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp smoked paprika
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime
- ½ cup sour cream
- 1 cup shredded cotija or cheddar cheese
Instructions
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Wash and cube the potatoes into bite-sized pieces.
- Toss the cubed potatoes in a bowl with olive oil and spices until evenly coated.
- Spread the seasoned potatoes on the baking sheet in a single layer and bake for 25-30 minutes until golden brown and crispy.
- Once roasted, drizzle lime juice over the potatoes and toss in chopped cilantro.
- Serve topped with sour cream and shredded cheese.
Nutrition
- Serving Size: Approximately 200g
- Calories: 320
- Sugar: 2g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Customize spices based on your heat tolerance; consider adding diced peppers or chorizo for extra flavor. Allow leftover potatoes to cool completely before storing them in an airtight container for up to three days.