Mexican Potatoes
HB-5531 · Hand-built original · Mexican
Cubed russet potatoes tossed in olive oil with smoked paprika, chili powder, garlic powder, onion powder, cumin and cinnamon, baked until crisp and browned.
MexicanSide55 minVegetarianVeganGluten-freeDairy-freeEgg-free
Main ingredient: potatoes
Pairs well with: steak, cilantro lime chicken, sausages, fresh salad
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 1.5 lb russet potatoes
- 1/8 cup olive oil
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon chili powder
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
- 1/4 teaspoon freshly ground pepper
- 1/4 teaspoon salt
Method
- Preheat the oven to 450°F and line a baking sheet with parchment paper.
- Mix the smoked paprika, garlic powder, onion powder, chili powder, cumin, cinnamon, pepper and salt in a small bowl.
- Cut the potatoes into 1/2-inch cubes. Place in a large bowl, drizzle with the olive oil, add the spice mix and toss to coat.
- Spread the potatoes in a single layer on the baking sheet.
- Bake for 20 to 25 minutes. Flip the cubes and bake for a further 15 minutes, until crisp and browned.
Prep: 10 min · Cook: 45 min · Total: 55 min
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).