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.
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 teaspoon sea salt
- 1 teaspoon pepper
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon 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