Mexican Potatoes

My husband and I like to make our weeknight cooking as simple as possible. Just lately, we got into making tacos, but were shamefully using the kits for tacos and mexican rice.

After finding this recipe for Taco Seasoning on Allrecipes, I decided it was probably worth a shot to do this without the kit. Not only did we have all the spices on hand, but because it was a mix we made, it felt a little more homemade with not much extra effort!

For the side, I wanted to try something a little different, so I searched for ideas with mexican spiced potatoes and after looking at many ideas, I found a recipe for us to try.

These potatoes had a nice flavor, but I was hoping for more of a kick with them. So, next time, I’m going to probably adjust the spices a good bit or even try putting some of the Taco Seasoning in there with the recipe.

Mexican Roasted Potatoes
Adapted from The Nourishing Gourmet

Ingredients

• 5 medium russet potatoes, diced
• 1/3 cup of olive oil
• 2 teaspoons dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon sea salt (plus more to sprinkle on top)
• freshly ground black pepper
• 3 garlic cloves, minced
• 1/4 teaspoon cayenne powder
• 1 tablespoon Dijon style mustard
• 1 lime, juiced (or more to taste)

Directions

1. Preheat the oven to 400 degrees.
2. Combine all of the ingredients, except the potatoes and lime in a jar and shake to thoroughly mix ingredients (or whisk in a bowl).
3. Pour your diced potatoes into a jelly roll pan, and toss with the oil mixture. Sprinkle with salt and freshly ground pepper.
4. Roast for about 40 minutes, until the potatoes are well cooked, and browning on the edges. Take out of the oven, and sprinkle the juice of one lime over it. Taste test, and add more lime juice or salt, if needed and serve.

The Skinny – per serving, serves 6

Calories 250.5
Fat 12.1 g
Fiber 4 g