Easy Mexican Roasted Potatoes
Easy Mexican Roasted Potatoes are a delicious side dish, coated in garlic and spices, and roasted to perfection.
Equipment
- 1 large shallow roasting tin
Ingredients
Spices and Seasonings
- 1 clove garlic crushed
- 1 teaspoon paprika
- 1 teaspoon fine salt
- ½ teaspoon black pepper
- 1 teaspoon ground cumin
- ½ teaspoon chilli powder
- ½ teaspoon dried oregano
Potatoes
- 1 kg potatoes
Oil
- 2 tablespoon rapeseed/canola oil plus extra for oiling the roasting tin
To Serve
- sea salt flakes
- chopped fresh coriander/cilantro
Instructions
Cooking Instructions
- Preheat your oven to 220 °C, 200 °C Fan, 425 °F, Gas Mark 7.
- Mix together the spices, salt and pepper.
- Peel and cut your potatoes into 1.5cm slices and then cut the slices to give 1.5cm x 1.5cm sticks. Now cut the sticks to produce 1.5cm dice.
- Rinse potato cubes in cold water and drain before patting dry with a clean tea towel.
- Evenly coat your diced potatoes with the oil.
- Toss with crushed garlic so it becomes evenly distributed over the oiled potato cubes.
- Sprinkle previously mixed spices, salt and pepper over your potatoes. Stir and turnover the potatoes so they are evenly coated with the seasoning mixture.
- Grease roasting tin with a little oil before evenly spacing your potato cubes on it. Allow plenty of room for air circulation between the cubes.
- Place your roasting tin/s of potatoes into pre-heated oven.
- Cook for 30 minutes, turning the potatoes after 15 minutes.
Notes
They will keep for up to five days in an airtight container stored in the fridge. To reheat, pop in the oven at 180 C for 10 minutes until they're nice and crispy.
Nutrition
Serving: 1servingCalories: 173kcalCarbohydrates: 30gProtein: 4gFat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 401mgPotassium: 719mgFiber: 4gSugar: 1gVitamin A: 86IUVitamin C: 34mgCalcium: 28mgIron: 2mg
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