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Mexican Potatoes

Crispy on the outside and fluffy on the inside, these Mexican Potatoes are infused with zesty spices, making them a perfect side dish for any meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Mexican
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds of baby potatoes halved
  • 2 tablespoons of olive oil
  • 1 teaspoon of chili powder
  • 1 teaspoon of smoked paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of cumin
  • Salt and pepper to taste
  • 1 tablespoon of chopped fresh cilantro for garnish

Equipment

  • Large mixing bowl
  • Cutting board
  • Sharp knife
  • Baking sheet
  • Spatula
  • Oven

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Wash and halve the baby potatoes.
  3. In a large mixing bowl, combine olive oil, chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and pepper.
  4. Add the halved potatoes to the bowl and toss until they are evenly coated in the spice mixture.
  5. Spread the potatoes out in a single layer on a baking sheet.
  6. Place the baking sheet in the preheated oven and roast for 25-30 minutes, stirring halfway through.
  7. Check for doneness by piercing the potatoes with a fork; they should be golden brown and tender.
  8. Remove from the oven, sprinkle with fresh cilantro, and serve immediately.

Notes

These potatoes are a great side dish that pairs well with various mains.