I’ve never met a roasted potato I didn’t like, but these spicy cilantro-lime potatoes are next level. It’s an easy side dish that you’ll want to have on rotation for Taco Tuesday. Alternatively, you can make this roasted potato recipe and stuff the potatoes into a vegetarian burrito or serve the potatoes alongside grilled chicken or fish.
I made steak fajitas. Normally, I serve my tacos or fajitas with a side of lime-cilantro rice or, if I’m feeling fancy, black beans and rice. When I made these fajitas, I just wasn’t feeling rice. I saw potatoes and realized immediately, I was craving fluffy, spicy, zingy roasted potatoes.
Similar to the potatoes I make with my Peruvian-inspired rice bowl, these potatoes are parboiled and then roasted. The key is to let them dry out on the baking sheet first so that any excess water evaporates. The potatoes also follow the Kenji method by adding some baking soda to the boiling water with the potatoes.
How to make these roasted spicy cilantro-lime potatoes:
Ready to make your new favorite Taco Tuesday side dish? Of course, you are! Here’s what you need for this roasted potato recipe:
- Peeled Yukon gold or Russet potatoes
- Baking soda
- Red onion slices
- Extra virgin olive oil
- Spices, including ancho chili powder, cayenne powder, cumin, and paprika
- Serrano or jalapeño pepper
- Cilantro
- Limes
How to make them:
- Step 1: Parboil the potatoes in water with baking soda. They only need to boil for about 10–12 minutes. Reduce the cooking time if using smaller cubes of potatoes. They should be mostly tender around the edges, but the very inside should be somewhat underdone.
- Step 2: Drain the potatoes and then transfer to the baking sheet to dry out for 5–10 minutes. Transfer the potatoes to a bowl and toss to coat with extra virgin olive oil, spices, and plenty of salt and pepper. Return to the baking sheet in an even layer and scatter the onion slices on top. Roast at 425ºF for 25 minutes.
- Step 3: Remove the potatoes from the oven and transfer them to a bowl with lime juice, cilantro, and minced serrano. Toss to coat and season once more to taste.
- Step 4: Serve them up! I add a bit more freshly minced cilantro on top for color but feel free to skip that.
That’s it! I think you’ll love these potatoes. Make sure you comment and let me know what you thought of them!
Spicy Cilantro-Lime Potatoes
Ingredients
- 1 pound small Yukon gold or russet potatoes, peeled and quartered or medium-diced if large
- ½ teaspoon baking soda
- 2 teaspoons salt
- 1 tablespoon extra virgin olive oil
- 1 teaspoon ancho chili powder
- ½ teaspoon paprika
- ¼ teaspoon cayenne powder
- 1 lime, juiced
- ¼ cup cilantro, minced, plus more for serving
- 1 serrano pepper, trimmed and minced
- Salt and pepper to taste
Instructions
Parboil the potatoes:
- Preheat oven to 425ºF.
- Place the diced potatoes, baking soda, and salt in a large pot. Cover with water by 1 inch and bring to a boil. Cook for 10 minutes until just slightly under fork-tender. Drain into a large bowl.
- Using tongs, transfer the potatoes to a baking sheet in an even layer. Let stand for 5–10 minutes.
Roast the potatoes:
- Transfer the potatoes to a bowl with the extra virgin olive oil, ancho chili powder, paprika, and cayenne powder. Taste and add more salt, if needed. Toss to coat. Return to the baking sheet in an even layer and roast for 20–30 minutes until golden brown.
Dress the potatoes:
- Wipe out the bowl you used to season the potatoes and add lime juice, minced cilantro, and minced serrano pepper.
- Carefully add the roasted potatoes to the bowl and toss to coat. Taste and season once more with salt and pepper if needed.
To serve:
- Transfer to a serving bowl and garnish with a pinch of more fresh cilantro if you like. Enjoy!
