Mexican Potatoes
User Reviews
4.5
6 reviews
Excellent
Mexican Potatoes
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These tender baby taters are boiled, baked until golden brown, and spiced just right!
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Ingredients
- 2 pounds baby yellow or red potatoes halved or quartered
- 1/4 cup olive oil
- 1 1/2 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 1/4 teaspoons dried oregano
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 3/4 teaspoon kosher salt
- 1/3 cup chopped fresh cilantro
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Instructions
- Place potatoes in a pot, cover with water, add some salt, and bring to a boil. Cook for about 5 minutes until slightly soft. Drain and rinse with cold water to stop cooking.
- In a large bowl, combine olive oil, chili powder, cumin, dried oregano, paprika, onion powder, garlic powder, and the salt. Add cooled potatoes and toss to coat evenly.
- Preheat oven to 400°F. Spread seasoned potatoes in a single layer on a baking sheet.
- Bake for 30 minutes until crispy and golden.
- Remove from oven and sprinkle with fresh chopped cilantro before serving.
Nutrition Information
Show Details
Calories
91kcal
(5%)
Carbohydrates
2g
(1%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Sodium
326mg
(14%)
Potassium
69mg
(2%)
Fiber
1g
(4%)
Sugar
0.2g
(0%)
Vitamin A
751IU
(15%)
Vitamin C
0.3mg
(0%)
Calcium
21mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 91 kcal
% Daily Value*
| Calories | 91kcal | 5% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Sodium | 326mg | 14% |
| Potassium | 69mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.2g | 0% |
| Vitamin A | 751IU | 15% |
| Vitamin C | 0.3mg | 0% |
| Calcium | 21mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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