Mexican Potatoes
Healthy Mexican Potatoes are the perfect side dish! Roasted to crispy perfection, paleo, whole30 and absolutely delicious - they go with everything!
Servings: 4 people
Calories: 249kcal
Ingredients
- 4 cups (1.5 lbs) russet potatoes cut in ½ inch square cubes
- 1/8 cup olive oil
- 1/4 teaspoon paprika
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon onion powder
- 1/4 teaspoon cumin
- 1/4 teaspoon cinnamon
Instructions
- Preheat oven to 450 + line a baking sheet with parchment paper or a silpat baking sheet.
- Cut potatoes and mix together spices. In a bowl, toss together chopped potatoes, olive oil + spices. Make sure all pieces are evenly coated.
- Spread out potatoes on lined baking sheet.
- Bake for 25 minutes. Flip/stir potatoes to make sure sides are getting evenly roasted. Bake for additional 15-20 minutes until potatoes are browned.
- If your potatoes are not getting crispy, turn your oven to broil for a few minutes, making sure to watch that they don't burn.
Video
Nutrition
Serving: 6oz | Calories: 249kcal | Carbohydrates: 43g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 159mg | Potassium: 986mg | Fiber: 3g | Sugar: 1g | Vitamin A: 100IU | Vitamin C: 13.4mg | Calcium: 31mg | Iron: 2.1mg