These flavorful potatoes highlight oregano, cumin, and garlic with a light kick from cayenne pepper. To finish things off, lime juice is splashed over the steaming hot potatoes, adding another layer of flavor. Delicious and flavorful they make a fun change from our usual Spanish rice.
You can eat these as a simple side, or you could also use them as a flavorful part of a more complicated Mexican dish.
Here are a few ideas.1-Wrapped in a burrito with black beans, lettuce, salsa, sour cream, and avacado. 2- Wrapped in a burrito with flavorful Mexican beef with your choice of toppings. 3- Use leftovers potatoes to add to scrambled eggs, and top with salsa. I am sure I am missing many ideas, but there are a few to get you started.
Another plus to this dish is that it’s a cinch to make, nourishing, and frugal too, (It’s also a great way to use up those spare potatoes not used for Thanksgiving’s mashed potatoes!).
Mexican Roasted Potatoes
By the way, the Dijon style mustard is totally not culturally accurate, but it adds a wonderful element so I couldn’t help add it in. You could add more heat by increasing the cayenne powder, for those who like things spicy.
8 medium potatoes, peeled and dice
1/3 cup of olive oil
2 teaspoons dried oregano
1 teaspoon ground cumin
1/2 teaspoon sea salt (plus more to sprinkle on top)
freshly ground black pepper
3 garlic cloves, minced
1/8 teaspoon cayenne powder
1 tablespoon Dijon style mustard
1 lime, juiced (or more to taste)
1-Preheat the oven to 400 degrees.
2-Combine all of the ingredients, except the potatoes and lime in a jar and shake to thoroughly mix ingredients (or whisk in a bowl).
3-Pour your diced potatoes into a jelly roll pan, and toss with the oil mixture. Sprinkle with salt and freshly ground pepper.
4-Roast for about 40 minutes, until the potatoes are well cooked, and browning on the edges. Take out of the oven, and sprinkle the juice of one lime over it. Taste test, and add more lime juice or salt, if needed and serve.
This post is part of Works for Me Wednesday!
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