Mexican | Mexican Potatoes

Posted on May 24, 2020

I make this as a side dish or as part of a burrito filling.

Yield: 2 to 4 servings

Ingredients

1 1/2 pounds red or yellow potatoes, washed and cut into bite-sized pieces

2 tablespoons olive oil

kosher salt, to taste

1/2 teaspoon ancho chili powder

1/2 teaspoon dried oregano

1/4 teaspoon coriander

1/4 garlic powder

freshly ground black pepper, to taste

 

Method

Preheat oven to 400°F.

In a large bowl, combine all ingredients. Toss together.

Transfer the potatoes to a baking sheet. Don't crowd the potatoes.

Roast the potatoes for 20 minutes. Flip potatoes and cook for another 20 minutes. Or until potatoes are crispy and cooked through.

 

(Ref. "Mexican Potatoes" recipe, Isabel Eats blog.)