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Mexican Potatoes

A vibrant, flavorful side dish featuring crispy oven-roasted baby potatoes seasoned with cumin, paprika, garlic, and lime, garnished with fresh cilantro for a refreshing finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Mexican
Calories: 200
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 pounds baby potatoes halved
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 2 teaspoons garlic powder
  • Juice of 1 lime
  • Fresh cilantro for garnish

Equipment

  • Large mixing bowl
  • Sheet pan
  • Sharp knife
  • Baking spatula
  • Measuring spoons

Method
 

  1. Preheat your oven to 425°F (220°C).
  2. Wash and halve the baby potatoes, ensuring they are roughly the same size for even cooking.
  3. In a large mixing bowl, combine the olive oil, salt, black pepper, ground cumin, smoked paprika, garlic powder, and lime juice to create the seasoning mixture.
  4. Add the halved potatoes to the bowl and toss until they are well-coated with the spice mixture.
  5. Spread the coated potatoes in a single layer on a baking sheet, ensuring they are not overcrowded.
  6. Roast in the preheated oven for about 25 to 30 minutes, tossing halfway through to ensure even browning.
  7. Use a fork to check for doneness; potatoes should be tender and crispy golden on the edges.
  8. Remove from oven, sprinkle with freshly chopped cilantro, and serve warm.

Notes

For extra crispiness, broil the potatoes for the last 2-3 minutes of baking. Adjust spice levels by adding chili powder or cayenne for more heat. Add grated cheese during the last few minutes for a cheesy variation.