Mexican Potatoes
These Roasted Mexican Potatoes are seasoned with a blend of Tex Mex seasonings and fresh cilantro. Baked at a high temperature to ensure crispy skins on the outside and a creamy texture on the inside. This is a great gluten free, vegetarian side dish option to go with all your favorite Tex Mex meals!
Servings: 4
Ingredients
- 1 ½ pounds Yukon gold potatoes
- 2 tablespoons avocado oil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon ground coriander
- 4 tablespoons cilantro finely chopped
Serve with:
- queso
Instructions
- Preheat oven to 400 degrees F. Line a large baking sheet with a silicone baking mat or spray with non stick cooking spray, set aside.
- Prepare the potatoes by scrubbing and patting dry. Slice into 1/2 inch size pieces (quartered or more depending on the size of the potatoes.)
- Place the potatoes in a large bowl, drizzle with the oil, then add the seasonings. Stir to ensure that the potatoes are completely coated in the seasoning mixture.
- Spread the potatoes out onto the prepared baking sheet into an even layer making sure to give some space between for even baking.
- Bake for 40 minutes, making sure to flip around using a spatula half way through the baking time to ensure even browning. Potatoes should be fork tender.
- Remove from oven, then sprinkle with fresh cilantro.
- Serve with queso on the side for dipping or drizzling!
Video
Notes
- Potatoes: use gold, red, or fingerling potatoes to ensure a creamy texture when roasted. There is no need to peel the potatoes for this recipe.
- Oil: use a high smoke point oil, can sub with extra virgin olive oil if needed.
- Storage: store leftovers in a sealed container in the refrigerator for up to 3 days.
- Freezing: If freezing potatoes to be cooked later, parboil for 3-4 minutes, remove from water and add to bowl of ice water to stop cooking. Pat the potatoes dry then coat with oil and seasonings. Spread out on a baking sheet and freeze overnight, then add to freezer safe bag or container and store for up to 3 months. Remove from freezer and bake at 400 degrees F for 40-50 minutes until crispy on outside and heated throughout.
Nutrition
Calories: 199kcal | Carbohydrates: 31g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 593mg | Potassium: 742mg | Fiber: 4g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 34mg | Calcium: 26mg | Iron: 2mg