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Mexican Roasted Potatoes

October 28, 2015

I was making something Mexican one night and didn’t have a side dish planned, but had some potatoes.  I did a little interneting and melding of a few recipes and came up with this recipe below to pair with my dish.

Difficulty: Easy
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
Yield: 2-4 servings
Taste: Good


2 large baking potatoes
2 tbs olive oil
1 Tbs Dijon mustard
3 tsp lime juice
3 tsp taco seasoning (or 1 1/4 tsp chili powder, 1/8 tsp garlic powder, 1/8 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp paprika, 3/4 tsp cumin)
salt and pepper to taste


1) Preheat the oven to 400 degrees F. Spray a baking sheet with non-stick cooking spray and set aside.

2) Place the cut potatoes in a large bowl. Add the olive oil, Dijon mustard, lime juice, and sprinkle in the taco seasoning and salt and pepper. Use a large spoon to stir the potatoes until each piece is evenly coated in oil and spices.

3) Transfer the potatoes to the baking sheet and spread them in a single layer. Bake for 20 minutes. Remove from the oven and use a spatula to gently stir the potatoes to release any that may be stuck to the baking pan. Cook an additional 15 to 20 minutes, until the potatoes are browned and tender.

4) Transfer the potatoes to a serving bowl and sprinkle with the fresh cilantro and sliced spring onions. Serve warm.

Source: Heidi’s Kitchen


From → Side Dish

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