Mexican Roasted Potatoes
A delightful side dish transforming simple potatoes into a crispy, tender, and beautifully seasoned meal, perfect for both weeknight dinners and festive gatherings.
Ingredients
Main Ingredients
- 1 kg potatoes, peeled and diced into 1.5 cm cubes Choose firm, starchy potatoes for the best results.
- 1 clove garlic, crushed Essential aromatic for savory depth.
- 2 tbsp rapeseed/canola oil Plus extra for greasing the roasting tin.
- Sea salt flakes for finishing touches Adds crunch and flavor.
- 1/4 cup fresh cilantro/coriander, chopped For garnish.
Spices
- 1 tsp paprika For sweet and smoky flavor.
- 1 tsp fine salt Essential for flavor enhancement.
- 1/2 tsp black pepper Adds heat.
- 1 tsp ground cumin Adds warmth and earthiness.
- 1/2 tsp chili powder For a mild kick characteristic of Mexican cuisine.
- 1/2 tsp dried oregano Classic herb in Mexican cooking.
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- Peel and dice the potatoes into 1.5 cm cubes, rinse under cold water, and dry thoroughly.
- In a small bowl, combine paprika, fine salt, black pepper, ground cumin, chili powder, and dried oregano.
- In a large bowl, toss potato cubes with rapeseed oil, crushed garlic, and the spice mixture until evenly coated.
Roasting
- Grease a roasting tin and spread the potatoes in a single layer.
- Roast for 30 minutes, turning halfway through.
- Once crispy, sprinkle with sea salt flakes and garnish with cilantro before serving.
Notes
To elevate the dish, use fresh spices for maximum flavor, ensure even cooking with uniform potato sizes, and feel free to experiment with heat levels. This dish can be doubled for larger gatherings.