Roasted Mexican Potatoes | The Natural Kitchen Weblog and Tutorials

When you’ve got a tough time determining what to function a aspect to Mexican dishes, I’ve a wonderful concept for you! These are my Roasted Mexican Potatoes with Cilantro Gremolata: Merely attractive!
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Crispy Roasted Mexican Potatoes with Cilantro Gremolata on a parchment covered cookie sheet with wooden tongs, microplane, and small bowl of herbs

Roasted Mexican Potatoes:

I take advantage of ‘new’ creamy ‘tri-colored’ potatoes and cook dinner them in a extremely sizzling oven till the perimeters are crispy and browned! In fact you should utilize any potato you want, simply ensure that they’re lower uniformly so that they cook dinner evenly.

Roasted Mexican Potatoes with Cilantro Gremolata on a cookie sheet with lime and herbs

The Gremolata:

My Mexican Roasted Potatoes are baked in spices after which tossed in a gremolata made with cilantro, garlic and lime zest. Very completely different and really tasty!

Crispy roasted Mecian potatoes with gremolata in a white bowl

 

How To:

This recipe is very easy to make. Merely quarter a bag of tri-colored potatoes (or any new potato), drizzle with olive oil, sprinkle with a mix of spices and pop within the oven.

Roasted Mexican Potatoes with Cilantro Gremolata

Make The Gremolata:

Whereas potatoes roast, make the cilantro gremolata:  I take advantage of a Wusthof Ikon Knife for simple chopping and a microplane for zesting limes. To take away the ‘zest’ merely scrape the pores and skin with a microplane till the white is uncovered after which transfer to a brand new space.

A collage of a woman demonstrating how to make gremolata

When potatoes are completely roasted…

Roasted Mexican Potatoes with Cilantro Gremolata before being tossed in herbs

…toss in herbs and voila! A wholesome aspect to any Mexican dish.

Roasted Mexican Potatoes with Cilantro Gremolata being tossed in herbs

I serve this alongside my Spicy Lime Lime Rooster or my Grilled Skirt Steak with Seared Veggies!

A blonde woman holding a bowl of Roasted Mexican Potatoes with Cilantro Gremolata

Ideas and what you’ll need: When roasting greens it’s vital to keep in mind that it doesn’t matter what the recipe says, you cook dinner them until they’re executed to your liking! I like mine crispy and browned so I cook dinner them longer than most recipes name for. You ALWAYS want a good knife (my favourite). Additionally, you will want a rimmed cookie sheet, unbleached parchment paper and a microplane for zesting limes.

A spicy aspect to any Mexican dish or serve alongside a easy roasted hen.

Course:

Facet Dish

Delicacies:

Mexican

Key phrase:

straightforward dinner recipe, straightforward aspect dish recipe

Servings: 4 servings

Writer: Linda Spiker

For potatoes:

  • 1 1/2
    kilos
    tri-colored
    new or new rose potatoes, quartered
  • 1 1/2
    tsp
    sea salt
  • 1
    tsp
    pepper
  • 1/2
    tsp
    cumin
  • 1/2
    tsp
    chili powder
  • 1/2
    tsp
    onion powder
  • olive oil

For gremolata:

  • 1/3
    cup
    cilantro
    chopped
  • 2
    small cloves garlic
    peeled and minced
  • 2
    limes zested

  1. Preheat oven 400 levels and place rack in higher third of oven. Cowl a rimmed cookie sheet with parchment paper.

  2. Quarter potatoes (of lower in half, relying on dimension)

  3. Mix sea salt, pepper, cumin, chili powder and onion powder, stir until nicely mixed.

  4. Place potatoes on parchment coated cookie sheet, drizzle with olive oil and toss until potatoes are glistening however not drenched.

  5. Sprinkle with spices and toss.

  6. Place in oven and roast for 40-50 minutes (or till cooked by and edges are golden)

  7. Whereas potatoes are roasting, mix cilantro, garlic and lime zest toss.

  8. When potatoes are executed to your liking take away from oven and toss with cilantro gremolata and serve!

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Put up tags: Gluten free, grain free, dairy free