Ingredients
Scale
- 4 large potatoes, diced into cubes
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges for serving
Instructions
- Start by washing and peeling the large potatoes. Dice them into uniform cubes. Soak the diced potatoes in cold water for 15 minutes to remove excess starch.
- Pat the potatoes dry with a paper towel. Toss the diced potatoes with olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper until evenly coated.
- Preheat your oven to 425°F (220°C). Spread the seasoned potatoes on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway, until golden and crispy. Alternatively, pan-fry in a skillet over medium-high heat for 15-20 minutes until crispy and cooked through.
- Remove from heat. Garnish with chopped cilantro and serve with lime wedges for added zest. Pair with grilled meats or enjoy as a snack.
Notes
- For extra flavor, soak the potatoes in cold water before cooking to enhance crispiness.
- You can substitute sweet potatoes for a sweeter variation, adjusting cooking time accordingly.
- This dish is vegan-friendly; ensure spices and oil are plant-based.
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes (oven) or 15-20 minutes (pan-fry)
- Category: Side Dish
- Method: Roasting or Pan-Frying
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg