Mexican Roasted Potatoes
These crispy Mexican roasted potatoes are vegan, gluten-free and a total flavor bomb! Plus, they need just 10 minutes of prep time!
Ingredients
- 3 potatoes
- 1 tablespoon Tajin seasoning
- 1 tablespoon olive oil
- 1-2 garlic
- ½ teaspoon black pepper powder
- 1 lime juiced
- ½ teaspoon dried oregano
- 1 tablespoon cilantro chopped
- salt to taste
Instructions
- Preheat oven to 200 degrees. Peel and dice the potatoes into 1 inch cubes.
- Toss the diced potatoes with your seasonings, spices and olive oil until they are well coated.
- Spread the potatoes in a single layer on a baking sheet with parchment paper.
- Bake them for 25-30 minutes or until golden brown and crispy, making sure you move them around 3-4 times through the cooking time.
Notes
Make sure you wash your potatoes in cold water and pat them dry before you toss them in the seasoning.
Remember to cut potatoes roughly the same size. The size of the potatoes actually matters when it comes to determining the cooking time.
Another great idea you could try to get the potatoes extra crispy is to add some arrowroot powder or cornstarch into the seasoning mix.
I would recommend you line a baking sheet with some parchment paper before you place potatoes on them. Doing this will help keep the potatoes from sticking to the pan, and will also make cleanup so much easier.
Make sure the potatoes are cooked from within. At the 20 minute mark, poke the potatoes with a fork to see if they’re cooked through, and pop them back in if they need a few extra minutes.
Nutrition
Calories: 161kcalCarbohydrates: 30gProtein: 3gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gSodium: 10mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 24IUVitamin C: 37mgCalcium: 31mgIron: 1mg
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