Ingredients
Scale
- 4 large russet potatoes, peeled and cubed
- 2 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp garlic powder
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime
- Optional: chopped jalapeños or cheese for extra flavor
Instructions
- Preheat your oven to 425°F (220°C).
- In a large mixing bowl, combine cubed potatoes with olive oil, chili powder, smoked paprika, cumin, garlic powder, salt, and pepper. Toss well to coat.
- Spread the seasoned potatoes on a baking sheet lined with parchment paper and roast for 25-30 minutes, turning halfway through.
- Once roasted, transfer to a serving bowl, squeeze lime juice over, garnish with cilantro, and serve hot.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in a hot skillet or oven for best results.
- Pair with grilled meats, tacos, or a fresh Mexican salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Mexican
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 serving
- Calories: 210 Kcal
- Sugar: 1g
- Sodium: 210mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg