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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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.
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!
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.
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.
When potatoes are perfectly roasted…
…toss in herbs and voila! A healthy side to any Mexican dish.
I serve this alongside my Spicy Lime Lime Chicken or my Grilled Skirt Steak with Seared Veggies!
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.
A spicy side to any Mexican dish or serve alongside a simple roasted chicken.
- 1 1/2 pounds 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
- 1/3 cup cilantro chopped
- 2 small cloves garlic peeled and minced
- 2 limes zested
Preheat oven 400 degrees and place rack in upper third of oven. Cover a rimmed cookie sheet with parchment paper.
Quarter potatoes (of cut in half, depending on size)
Combine sea salt, pepper, cumin, chili powder and onion powder, stir till well combined.
Place potatoes on parchment covered cookie sheet, drizzle with olive oil and toss till potatoes are glistening but not drenched.
Sprinkle with spices and toss.
Place in oven and roast for 40-50 minutes (or until cooked through and edges are golden)
While potatoes are roasting, combine cilantro, garlic and lime zest toss.
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
Could you be more specific. I proofed it many times before publishing, as I always do. If you have a question, please ask and I will do my best to clear up any confusion.
just now finding your blog! Can’t wait to try this potato dish…..I’m a grammar and spelling snob, and don’t see the mistakes Jack referred to…..
Lol, I think jack was a troll. I deleted his comment. Thanks you for stopping by Claudia!
I’ve tried your Spicy Lime Chicken recipe – looks like i’m just going to have to make it again – oh well!
Lol. Take one for the team!
I’ve never heard of gremolata, but now I have to try it! Pinned!
It is usually made parsley Heidi. I probably took liberties using cilantro:)
These look amazing Linda! So much yummy flavor. And you look beautiful as always, love the sweet photos of you. xo
You are the sweetest Emily!
Looks delicious! I think I might have the perfect recipe for the potatoes I harvested from my garden!
Awesome! I am jealous of your garden!
I love the addition of cilantro and lime zest to these potatoes… zest makes everything better :). I will def. make these! Pinning!
Thanks! I always appreciate a pin!
I absolutely love Mexican food but I’m sometimes at a loss for a healthy side dish. Problem solved now! Loving your new sidebar pic by the way.. 😉 🙂
Why thank you Krystal!I needed a little update!
Those potatoes are crazy beautiful! I’m excited to take this recipe for a spin!
Oh man. lime and cilantro gremolata….YUM!
Love this idea! An excellent side dish or super yummy leftovers! 🙂 (Lunch!)
Yes! They are delicious the next day with eggs!
Ooo yum! Perfect side dish!
Perfect potatoes, great flavor combo!
I love the simplicity of this recipe plus I learned a new word today….gremolata! Can’t wait to try it! 🙂
What a lovely side with nice bold flavors.
I love the flavoring of the potatoes. I, too, always cook potatoes longer than a recipe states, I like mine in that perfect zone just between browned and burnt 🙂 Looks like you’ve managed to hit the sweet spot w/ the browning.
Great minds think alike!
These look so yummy! I have all the ingredient, I just might have to make them tonight! Pinning!
I want to try these for dinner tonight.
Love this take for a Mexican side dish!
Yum!! Thanks so much for the recipe 🙂
This looks delicious! I’m plant-based and always looking for new spins on our side dishes. Yum!
That looks very tasty, I will have to try this for my family… thanks!
Great looking and I bet tasty recipe.
Mmmm looks and sounds delicious! Potatoes are one of my favourite veggies and I can’t wait to try this!
I think the cumin and herbs would just make this dish. nom! Thanks!
These look so delicious! I love roasted potatoes and the seasoning looks so good!
Yumm! These look super simple to make, and I love simple yummy dishes! Thank you for the recipe. 🙂
These look yummy. What a great simple recipe.
yum! I am a sucker for potatoes and these look amazing!
Yum! Made these tonight to accompany omelettes and they added great spice and flavor to the meal. Thank you for the recipe!
Aren’t they great? And so easy!
Recipe looks great and i am thinking of trying tonight. Does the parchment paper do anything beyond making cleanup easier?
Yes. It prevents the oil form getting on your pan and discoloring it and prevents the potatoes from sticking to the pan. I don’t cook with foil because of the aluminum, parchment is a better choice! I hope you love the potatoes!
I made your Roasted Mexican Potatoes tonight, and they are truly delicious! What a great recipe. Perfect. Thank you.
I am so glad to hear that! I love them too. So much flavor and pretty darn easy. Thanks for commenting. Sometimes I wonder if anyone is making the recipes lol
Can I make these in the morning and reheat for dinner for guests?
I always think everything is better fresh but I have reheated them in a pan the next day for breakfast and they were great 🙂
Great recipe – I tested it out yesterday and liked it so much I’m currently making another batch for a tailgate party.
Great! I am so glad you liked it!
This is my favorite roasted potato recipe! Love the gremolata since it really enhances the flavor!
I am so glad Tina! Thank you for taking the time to tell me. I am glad you love them as much as I do!
What does 2 limes zested mean? Is it just the zest/skin of the lime or the do you add the juice also?
Hi Joan, to zest citrus you use a microplane to scrape the first layer of peel off the lime (or lemon, or orange). As soon as the white is exposed you move to the next area. And no juice is used in this recipe, just the zest! Thanks 🙂
This recipe is incredible – THANK YOU!! I’ve made it six or seven times, and it’s always a big hit. Thanks for making me look good! 🙂
I am so glad!!! Thanks for making ME look good 🙂