Spicy Cilantro-Lime Potatoes
I've never met a roasted potato I didn't like, but these spicy cilantro-lime potatoes are next level.
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Servings: 4
Calories: 120kcal
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!
Nutrition
Calories: 120kcal | Carbohydrates: 20g | Protein: 2g | Fat: 4g | Sodium: 1315mg | Fiber: 3g | Sugar: 1g | Vitamin C: 22mg
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