Description
A delicious and spicy recipe for Mexican-style street potatoes, perfect as a side dish or snack.
Ingredients
Scale
- 2 pounds baby potatoes
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Preheat the oven to 425°F (220°C).
- Wash and halve the baby potatoes.
- In a large bowl, toss the potatoes with olive oil, chili powder, smoked paprika, garlic powder, onion powder, salt, and pepper.
- Spread the potatoes in a single layer on a baking sheet.
- Bake for 25-30 minutes, or until golden and crispy, stirring halfway through.
- Remove from the oven and garnish with fresh cilantro.
- Serve with lime wedges on the side.
Notes
- Adjust the spice level by adding more or less chili powder.
- These potatoes can be served with sour cream or guacamole for extra flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg