Description
These crispy oven-roasted Mexican potatoes are seasoned with chili powder, cumin, and smoked paprika for bold flavor. Perfect as a side or snack.
Ingredients
2 pounds baby yellow or red potatoes, halved
2 tablespoons olive oil
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon salt
¼ teaspoon black pepper
1 tablespoon lime juice (optional)
2 tablespoons chopped fresh cilantro (optional)
Instructions
1. Preheat oven to 425°F and line a baking sheet.
2. Rinse and halve the baby potatoes.
3. In a bowl, toss potatoes with olive oil and spices.
4. Spread potatoes cut-side down on the baking sheet.
5. Roast for 35–40 minutes, flipping halfway.
6. Drizzle with lime juice and sprinkle cilantro before serving.
Notes
You can use red or gold baby potatoes.
Add cayenne for extra heat or cheese for richness.
Leftovers reheat best in a skillet or oven.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2g
- Sodium: 250mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg