Ingredients
Scale
- 4 large potatoes, peeled and chopped into chunks
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (adjust to taste)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime
Instructions
- Start by peeling and chopping the potatoes into evenly sized chunks. Rinse under cold water and pat dry.
- In a small bowl, mix chili powder, smoked paprika, cumin, garlic powder, onion powder, cayenne pepper, salt, and pepper to create the spice blend.
- Place chopped potatoes in a large bowl. Drizzle with olive oil and toss with the spice mixture until evenly coated.
- Preheat oven to 425°F (220°C). Spread potatoes on a parchment-lined baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
- Transfer roasted potatoes to a serving dish. Squeeze lime juice over the top and garnish with chopped cilantro. Serve hot.
Notes
- Use uniformly sized potato chunks for even roasting and crispiness.
- Adjust cayenne pepper to control spice level.
- For extra flavor, add crumbled queso fresco or sliced jalapeños.
- Flip potatoes halfway during roasting for consistent crispiness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 0mg