Ingredients
Scale
- 4 large russet potatoes, diced into cubes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 jalapeño, finely chopped (optional for extra heat)
- Fresh cilantro, chopped (for garnish)
- Juice of 1 lime
- 1/4 cup shredded queso fresco or feta cheese (optional)
Instructions
- Begin by washing and peeling the russet potatoes. Dice them into small, uniform cubes. Optional: soak in cold water for 10 minutes, then drain and pat dry.
- In a large bowl, combine olive oil, chili powder, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Toss the potatoes until evenly coated with the spice mixture.
- Preheat oven to 425°F (220°C). Spread seasonings potatoes on a parchment-lined baking sheet in a single layer. Roast for 25-30 minutes, flipping halfway through, until golden and crispy.
- Transfer cooked potatoes to a serving bowl. Toss with chopped jalapeños, lime juice, and fresh cilantro. Optional: sprinkle with queso fresco or feta cheese. Serve warm as a flavorful side dish.
Notes
- For extra crispy potatoes, make sure to dry them thoroughly after soaking.
- You can adjust the spice level by modifying jalapeño and chili powder amounts.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days, reheated in a hot oven to restore crispiness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 180 Kcal
- Sugar: 3g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg