Easy Mexican Roasted Potatoes
Spice up your dinner table with our vegan and easy Mexican Roasted Potatoes! These flavor-packed spuds are a delightful twist on traditional roasted potatoes. They are infused with zesty Mexican spices and use just a handful of ingredients. With minimal prep, they're incredibly easy to make. Plus, they're versatile enough to serve as a satisfying side dish or even a tasty snack. Whether you're hosting a fiesta or simply craving some south-of-the-border flair, these potatoes are sure to be a hit.
Ingredients
- 1 lb small potatoes, cubed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons nutritional yeast - or vegan parmesan (optional)
- salt and pepper, to taste
- fresh cilantro, chopped, for garnish (optional)
- lime wedges, for serving (optional)
Instructions
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a large bowl, toss the cubed potatoes with olive oil until evenly coated.
- In a small bowl, mix together the chili powder, ground cumin, paprika, garlic powder, onion powder, salt, and black pepper, and nutritional yeast, if using..
- Sprinkle the spice mixture over the potatoes and toss until they are well coated.
- Arrange the seasoned potatoes in a single layer on the prepared baking sheet.
- Roast in the preheated oven for 15 -20 minutes. Then flip and roast another 15 - 20 minutes or until the potatoes are golden brown and crispy on the outside, and tender on the inside.
- Once done, remove the roasted potatoes from the oven and transfer them to a serving dish. Garnish with fresh chopped cilantro, if desired, and serve hot with lime wedges on the side for squeezing over the potatoes.