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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!
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 4
Course:
Side Dish , Appetizer
Cuisine:
Mexican , Tex-Mex
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!
Cup of Yum
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 Information
Calories
199kcal
(10%)
Carbohydrates
31g
(10%)
Protein
4g
(8%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
593mg
(25%)
Potassium
742mg
(21%)
Fiber
4g
(16%)
Sugar
1g
(2%)
Vitamin A
155IU
(3%)
Vitamin C
34mg
(38%)
Calcium
26mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 31g | 10% |
| Protein | 4g | 8% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 593mg | 25% |
| Potassium | 742mg | 16% |
| Fiber | 4g | 16% |
| Sugar | 1g | 2% |
| Vitamin A | 155IU | 3% |
| Vitamin C | 34mg | 38% |
| Calcium | 26mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.