Mexican Potatoes Recipe
Bold and flavorful these Mexican Potatoes are fluffy on the inside, crispy on the outside, and certain to become you new favorite side dish!
Servings: 6 servings
Calories: 122kcal
Ingredients
- 1.5 lbs baby potatoes
- 1 clove garlic minced
- 1 tsp salt
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp chili powder
- 1/2 tsp dried oregano
- 1 1/2 Tbsp vegetable oil
- fresh cilantro optional garnish
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- Cut your baby potatoes into quarters (or more depending on the size of the potato) and place them in an ice bath. Set aside.
- In a small bowl mix together all of the spices.
- Pat the potatoes dry with a paper towel and add them to a roasting pan or baking sheet.
- Pour the vegetable oil over the potatoes and use your hands to ensure they are well coated.
- Pour the mixture of spices over the potatoes and again use your hands to ensure they are well coated.
- Cook the potatoes in your oven for 30 minutes, flipping them halfway through.
- Finally, top with chopped fresh cilantro, serve and enjoy!
Video
Notes
You can store leftovers of these Mexican Potatoes in an air tight container in your refrigerator for 4 days. To reheat you can do so in your microwave until everything has warmed through.
You can freeze these Mexican Potatoes for up to 2 months but note the texture may slightly change upon thawing.
Nutrition
Serving: 1serving | Calories: 122kcal | Carbohydrates: 21g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 398mg | Potassium: 501mg | Fiber: 3g | Sugar: 1g | Vitamin A: 224IU | Vitamin C: 23mg | Calcium: 23mg | Iron: 1mg
