Description

These Mexican Potatoes are a spicy and flavorful dish that will tantalize your taste buds. Roasted to perfection with a blend of aromatic spices, these potatoes are crispy on the outside and tender on the inside, making them a delightful side dish or even a tasty standalone snack.

Ingredients

Main Ingredients:

2 pounds baby potatoes, halved
2 tablespoons olive oil

Spice Mix:

1 teaspoon chili powder
1 teaspoon smoked paprika
1/2 teaspoon cumin
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon cayenne pepper

Finishing Touches:

Juice of 1 lime
1/4 cup chopped fresh cilantro
1/4 cup crumbled cotija cheese (optional)

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Instructions

Preheat the Oven: Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
Season Potatoes: In a large bowl, toss halved potatoes with olive oil and the spice mix until evenly coated.
Roast Potatoes: Spread the potatoes on the baking sheet and roast for 30-35 minutes, flipping halfway through.
Finish: Drizzle with lime juice, sprinkle with cilantro and cotija cheese (if using), and serve.

Notes

For extra heat, add more cayenne or a drizzle of hot sauce before serving.
These potatoes pair well with tacos, grilled meats, or as a flavorful brunch side dish.