Ingredients
Scale
- 4 large russet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Salt and freshly ground black pepper to taste
- 1 cup shredded cheddar cheese
- Fresh cilantro, chopped
- Juice of 1 lime
- Sour cream for topping
- Optional toppings: sliced jalapeños, diced tomatoes, sliced green onions
Instructions
- Start by peeling and cutting the potatoes into even cubes to ensure uniform cooking. Prepare your spices and set up toppings to streamline the cooking process.
- Preheat your oven to 400°F (200°C). Toss the cubed potatoes with olive oil, chili powder, cumin, smoked paprika, onion powder, garlic powder, salt, and pepper until evenly coated. Spread the potatoes on a baking sheet lined with parchment paper and roast for 25-30 minutes, turning halfway through, until golden and crispy.
- Once roasted, transfer the potatoes to a large bowl. Squeeze fresh lime juice over them and sprinkle with shredded cheese. Return to the oven for an additional 5 minutes until the cheese melts. Garnish with chopped cilantro, sliced jalapeños, diced tomatoes, green onions, and a dollop of sour cream for an authentic Mexican flavor.
Notes
- For extra flavor, add cooked chorizo or black beans before serving.
- Use sweet potatoes as a healthier alternative for a different twist.
- Adjust spice levels by increasing or decreasing chili powder and jalapeños according to your preference.
- For extra crispiness, ensure potatoes are spread out evenly and avoid overcrowding the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking/Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250 Kcal
- Sugar: 4g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 20mg