Mexican Potatoes
Low in fat and flavorful, these Mexican potatoes are a show stopper. The potatoes are marinated in a tasty Mexican blend of spices, and lime juice, then roasted to perfection. A great side dish for any Mexican dinner, these little potatoes pop in your mouth with incredible flavors.
Servings: 6 servings
Calories: 133kcal
Ingredients
- 2 pounds baby yellow or red potatoes (skin on; cut in halves or quarters) All the potatoes should be uniform in size
- ¼ cup lime juice or 4 limes + zest
- 3 Tablespoons Chili Powder
- 2 teaspoons cumin
- 2 teaspoons salt
- ⅓ cup chopped cilantro
Instructions
- Wash and slice potatoes in half or quarters (leave skins on).
- The potato pieces should be uniformin size so they cook evenly.
- Place in pot and cover with water and 2 teaspoons salt.
- Boil for 5 minutes, or until potatoes are slightly soft when poked with a fork. YOU DO NOT WANT TO COOK THEM ALL THE WAY THROUGH. About half way will suffice.
- Cooking time varies based on the size of potatto pie.
- Drain potatoes in a colinder and rinse with cold water to stop the cooking process.
- Leave a few minutes to cool.
- Add cooled potatoes to a large Ziplock bag.
- Now, add the lime juicie, zest and seasonings.
- Lock tthe bag, and shake potatoes, covering all the potatoes with the lime juice and seasoning.
- DO NOT ADD CILANTRO.
- If you make the potatoes ahead of time, put in the refrigerator and allow themto marinate overnight.
Oven Instructions
- Pre-heat oven to 400 degrees.
- Line a baking sheet with a silicone mat.
- Put contents of marinated potatoes on a baking sheet in a single layer.
- Cook for 30 minutes.
Air Fryer Instructions
- Prehat the air fryer to 400 degrees.
- Place the marinated potatoes in a single layer in the air fryer pan.
- If cooking in batches, preheat an oven to 325 and prepare a baking sheet with parchment paper or a silicone baking mat.
- Place batches of cooked potatoes on the baking sheet and into the oven to keep warm while cooking the remaining batches.
- Cook the potatoes for 8 minutes, then flip over and cook for an adiditonal 8 minutes.
Serving
- Place the cooked potaotes in a bowl or on a platter.
- Add a little more lime juice and the chopped cilantro.
- Add a little lime zest for added lime flavor.
Notes
- Scrub the potatoes before cutting and parboiling them to remove any excess dirt and debris.
- Cut the potatoes in similar sizes, so they parboil and roast evenly.
- Make sure the potatoes are cool before adding them to the plastic bag.
- Instead of a plastic bag, opt for a container with a top to reduce plastic use.
- Allow marinating overnight for the best overall flavor.
- Do not overlap potatoes on the baking sheet while cooking.
- The air frying option takes half the time.
- Serve with vegan Southwest dressing for dipping. Or, I also suggest creamy green chili sauce
Nutrition
Serving: 6g | Calories: 133kcal | Carbohydrates: 30g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 852mg | Potassium: 743mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1263IU | Vitamin C: 33mg | Calcium: 40mg | Iron: 2mg