These delicious Mexican potatoes are really easy to make, and the perfect side dish for any dinner. Diced potatoes are seasoned and roasted to perfection in only 30 minutes!
Preheat your oven to 425 F / 220 C
Dice the potatoes into inch sized chunks. You can peel them first if you prefer, but I like to keep the peel on for this recipe!
Add the potatoes to a baking tray covered with parchment paper or a baking mat, and cover them with the seasoning and olive oil.
Stir to coat the potatoes evenly in the seasoning, then transfer them to your oven.
Bake the potatoes for about 30 minutes, or until a fork can easily pierce the potatoes with little resistance. Turn the potatoes about halfway through cooking to ensure that they roast evenly.
Serve the potatoes immediately while they are still warm.
- Use a waxy type of potatoes, such as Maris Pipers or Russet potatoes.
- Store leftovers in a sealed container in a refrigerator for up to 4 days.
Calories: 195kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 158mg | Potassium: 716mg | Fiber: 4g | Sugar: 1g | Vitamin A: 37IU | Vitamin C: 34mg | Calcium: 20mg | Iron: 1mg