Description
Fiery Mexican Potatoes are crispy roasted potatoes packed with bold Mexican-inspired flavors from cumin, chili powder, garlic, fresh cilantro, and lime juice. A delicious vegetarian side dish with a spicy kick.
Ingredients
- 3 large potatoes (Russet or Yukon Gold), cubed
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cloves garlic, minced
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 teaspoon red pepper flakes (optional)
- 1/2 cup shredded cheese (optional)
- Avocado slices, for garnish
- Chopped green onions, for garnish
Instructions
- Preheat oven to 425°F (220°C).
- Peel and cut potatoes into 1-inch cubes.
- In a large bowl, combine potatoes, olive oil, cumin, chili powder, garlic, salt, and pepper. Toss until evenly coated.
- Spread potatoes in a single layer on a parchment-lined baking sheet.
- Bake for 30–35 minutes, flipping halfway through, until golden brown and crispy.
- Remove from oven and toss with fresh cilantro and lime juice.
- Garnish with avocado slices and green onions before serving.
Notes
- Add red pepper flakes for extra heat.
- Top with shredded cheese while potatoes are hot for a cheesy variation.
- Serve alongside tacos, grilled vegetables, or your favorite Mexican-inspired dishes.
- For extra crispiness, avoid overcrowding the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roast
- Cuisine: Mexican