Mexican Potatoes
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!
Ingredients
-
1 1/2
lb
Yukon gold potatoes
-
2
tbsp
avocado oil
-
1
tsp
salt
-
1
tsp
garlic powder
-
1
tsp
onion powder
-
1/2
tsp
paprika
-
1/4
tsp
ground cumin
-
1/4
tsp
ground coriander
-
4
tbsp
cilantro
(finely chopped)
Instructions
-
Preheat oven to 400 degrees F. Line a large baking sheet with a silicone baking mat or spray with non stick cooking spray, set aside.
-
Prepare the potatoes by scrubbing and patting dry. Slice into 1/2 inch size pieces (quartered or more depending on the size of the potatoes.)
-
Place the potatoes in a large bowl, drizzle with the oil, then add the seasonings. Stir to ensure that the potatoes are completely coated in the seasoning mixture.
-
Spread the potatoes out onto the prepared baking sheet into an even layer making sure to give some space between for even baking.
-
Bake for 40 minutes, making sure to flip around using a spatula half way through the baking time to ensure even browning. Potatoes should be fork tender.
-
Remove from oven, then sprinkle with fresh cilantro.
-
Serve with queso on the side for dipping or drizzling!