Mexican Potatoes
These Mexican Potatoes are spiced up with classic Mexican flavors, making them a delicious side dish or a light meal. Roasted until crispy and topped with fresh ingredients, they are perfect for any occasion.
Equipment
- 1 baking sheet
- 1 mixing bowl
- 1 set measuring cups and spoons
Ingredients
- 4 large potatoes About 2 lbs.
- 3 tablespoons olive oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- Salt To taste.
- Pepper To taste.
- 1 cup shredded cheese Cheddar or a Mexican blend.
- ½ cup sour cream
- ½ cup chopped fresh cilantro
- 1 whole avocado Diced.
- 1 whole lime Cut into wedges.
Instructions
- Preheat your oven to 425°F (220°C).
- Wash and peel the potatoes, then cut them into bite-sized cubes.
- In a mixing bowl, combine the olive oil, paprika, cumin, chili powder, garlic powder, salt, and pepper.
- Add the potato cubes to the bowl and toss until the potatoes are well-coated with the spice mixture.
- Spread the seasoned potatoes evenly on a baking sheet.
- Roast in the preheated oven for about 25-30 minutes, or until they are golden brown and crispy, flipping halfway through.
- Remove the potatoes from the oven and sprinkle the shredded cheese on top. Return to the oven and bake for an additional 5 minutes, or until the cheese is melted and bubbly.
- Once done, take out the potatoes and let them cool slightly. Top with sour cream, diced avocado, and chopped cilantro. Serve with lime wedges on the side.
Notes
You can adjust the level of spice by adding more or less chili powder according to your taste.
These Mexican Potatoes can easily be made vegan by omitting the cheese and sour cream or using plant-based alternatives.
Leftover potatoes can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.