Diced tomatoes, chopped cilantro and sliced fresh jalapeno to garnish.

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!

Here’s my go-to vinaigrette recipe! It’s so easy to make and tastes way better than store-bought dressings. You can change up the flavors by choosing the vinegar that suits your salad best. Recipe yields 3/4 cup dressing, enough for about 6 medium salads (assuming 2 tablespoons per salad).

The dough is best made at least 24 hours in advance, and 3 or 4 days is even better.