Ingredients
Scale
- 4 large potatoes, diced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup chopped fresh cilantro
- Juice of 1 lime
- Optional toppings: sliced jalapeños, diced tomatoes, shredded cheese
Instructions
- Wash and dice the potatoes into evenly sized cubes. Toss with a teaspoon of olive oil, salt, and pepper if you prefer a crispier texture.
- Preheat your oven to 400°F (200°C). Spread the diced potatoes on a baking sheet lined with parchment paper and roast for 25-30 minutes until golden brown and crispy, tossing halfway through.
- In a small bowl, combine smoked paprika, chili powder, cumin, garlic powder, salt, and pepper. Sprinkle this spice mixture over the hot roasted potatoes to enhance flavor.
- Pour lime juice over the potatoes and toss with chopped cilantro. Add optional toppings like jalapeños or diced tomatoes for extra zest.
- Transfer to a serving dish, top with shredded cheese if desired, and serve hot for a flavorful and vibrant side dish.
Notes
- For extra crispiness, reheat leftovers in a skillet with a little olive oil.
- Substitute sweet potatoes for a healthier twist and added sweetness.
- Adjust chili powder and jalapeños to control heat level.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Side Dish
- Method: Baking, Tossing
- Cuisine: Mexican
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150 Kcal
- Sugar: 2g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
