If you have a hard time figuring out what to serve as a side to Mexican dishes, I have a fabulous idea for you! These are my Roasted Mexican Potatoes with Cilantro Gremolata: Simply gorgeous!
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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 use ‘new’ creamy ‘tri-colored’ potatoes and cook them in a really hot oven until the edges are crispy and browned! Of course you can use any potato you like, just make sure they are cut uniformly so they cook 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 and then tossed in a gremolata made with cilantro, garlic and lime zest. Very different and very tasty!

Crispy roasted Mecian potatoes with gremolata in a white bowl

 

How To:

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

Roasted Mexican Potatoes with Cilantro Gremolata

Make The Gremolata:

While potatoes roast, make the cilantro gremolata:  I use a Wusthof Ikon Knife for easy chopping and a microplane for zesting limes. To remove the ‘zest’ simply scrape the skin with a microplane until the white is exposed and then move to a new area.

A collage of a woman demonstrating how to make gremolata

When potatoes are perfectly roasted…

Roasted Mexican Potatoes with Cilantro Gremolata before being tossed in herbs

…toss in herbs and voila! A healthy side to any Mexican dish.

Roasted Mexican Potatoes with Cilantro Gremolata being tossed in herbs

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

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

The Recipe: Roasted Mexican Potatoes with Cilantro Gremolata!

Tips and what you will need: When roasting vegetables it’s important to remember that no matter what the recipe says, you cook them till they are done to your liking! I like mine crispy and browned so I cook them longer than most recipes call for. You ALWAYS need a good knife (my favorite). You will also need a rimmed cookie sheet, unbleached parchment paper and a microplane for zesting limes.

Print
Mexican Roasted Potatoes with Cilantro Gremolata
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
 

A spicy side to any Mexican dish or serve alongside a simple roasted chicken.

Course: Side Dish
Cuisine: Mexican, potatoes
Keyword: easy side dish recipe, potato side dish
Servings: 4 servings
Author: Linda Spiker
Ingredients
For potatoes:
  • 1 1/2 pounds tri-colored, new or new rose potatoes, quartered
  • 1 1/2 teaspoon sea salt
  • 1 teaspoon pepper
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon onion powder
  • olive oil
For gremolata:
  • 1/3 cup cilantro chopped
  • 2 small cloves garlic peeled and minced
  • 2 limes zested
Instructions
  1. Preheat oven 400 degrees and place rack in upper third of oven. Cover a rimmed cookie sheet with parchment paper.
  2. Quarter potatoes (of cut in half, depending on size)
  3. Combine sea salt, pepper, cumin, chili powder and onion powder, stir till well combined.
  4. Place potatoes on parchment covered cookie sheet, drizzle with olive oil and toss till potatoes are glistening but not drenched.
  5. Sprinkle with spices and toss.
  6. Place in oven and roast for 40-50 minutes (or until cooked through and edges are golden)
  7. While potatoes are roasting, combine cilantro, garlic and lime zest toss.
  8. When potatoes are done to your liking remove from oven and toss with cilantro gremolata and serve!

Enjoy friends! And please pin and share!

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Post tags: Gluten free, grain free, dairy free