A flavorful recipe for Mexican Spiced Potatoes that are roasted to perfection with a blend of spices.
Author:Isabella
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:4 servings 1x
Category:Side Dish
Method:Roasting
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
2 pounds baby potatoes, halved
3 tablespoons olive oil
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh cilantro, chopped
1 lime, juiced
1/2 cup crumbled queso fresco (optional)
Sour cream for serving (optional)
Instructions
Preheat the oven to 425°F (220°C).
In a large bowl, combine the halved baby potatoes, olive oil, chili powder, cumin, garlic powder, onion powder, smoked paprika, salt, and black pepper. Toss until the potatoes are evenly coated.
Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper.
Roast in the preheated oven for 25-30 minutes, or until the potatoes are golden brown and tender, stirring halfway through for even cooking.
Once cooked, remove from the oven and let cool for a few minutes. Drizzle with lime juice and sprinkle with fresh cilantro and queso fresco, if using.
Serve warm with a dollop of sour cream on the side, if desired.
Notes
For extra heat, add a pinch of cayenne pepper or diced jalapeños to the seasoning mix.
Substitute sweet potatoes for a different flavor and added nutrition. Adjust roasting time as needed.