Ingredients
Scale
- 3 large Russet or Yukon Gold potatoes
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 2 cloves garlic, minced
- Salt and pepper to taste
- Juice of 1 lime
Instructions
- Preheat the oven to 425°F (220°C).
- Peel and cube the potatoes into 1-inch pieces.
- In a bowl, toss cubed potatoes with olive oil, cumin, chili powder, minced garlic, salt, and pepper until well coated.
- Spread the seasoned potatoes in a single layer on a parchment-lined baking sheet.
- Bake for 30-35 minutes or until golden brown and crispy, flipping halfway through.
- Toss hot potatoes with fresh cilantro and lime juice before serving.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 190
- Sugar: 1g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 3g
- Cholesterol: 0mg