Mexican Roasted Potatoes with Cilantro Gremolata
A spicy side to any Mexican dish or serve alongside a simple roasted chicken.
Servings 4 servings
Ingredients
For potatoes:
- 1 ½ pounds tri-colored, new or new rose potatoes, quartered
- 1 ½ teaspoon sea salt
- 1 teaspoon pepper
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ½ teaspoon onion powder
- olive oil
For gremolata:
- ⅓ cup cilantro chopped
- 2 small cloves garlic peeled and minced
- 2 limes zested
Instructions
- 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!