Wednesday, November 1, 2023
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Roasted Mexican Potatoes | The Natural Kitchen Weblog and Tutorials


When you have a tough time determining what to function a facet to Mexican dishes, I’ve a superb thought for you! These are my Roasted Mexican Potatoes with Cilantro Gremolata: Merely attractive!
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Crispy Roasted Mexican Potatoes with Cilantro Gremolata on a parchment covered cookie sheet with wooden tongs, microplane, and small bowl of herbs

Roasted Mexican Potatoes:

I take advantage of ‘new’ creamy ‘tri-colored’ potatoes and prepare dinner them in a extremely scorching oven till the perimeters are crispy and browned! After all you should utilize any potato you want, simply be sure that they’re reduce uniformly so that they prepare dinner evenly.

Roasted Mexican Potatoes with Cilantro Gremolata on a cookie sheet with lime and herbs

The Gremolata:

My Mexican Roasted Potatoes are baked in spices after which tossed in a gremolata made with cilantro, garlic and lime zest. Very completely different and really tasty!

Crispy roasted Mecian potatoes with gremolata in a white bowl

 

How To:

This recipe is really easy to make. Merely quarter a bag of tri-colored potatoes (or any new potato), drizzle with olive oil, sprinkle with a mix of spices and pop within the oven.

Roasted Mexican Potatoes with Cilantro Gremolata

Make The Gremolata:

Whereas potatoes roast, make the cilantro gremolata:  I take advantage of a Wusthof Ikon Knife for straightforward chopping and a microplane for zesting limes. To take away the ‘zest’ merely scrape the pores and skin with a microplane till the white is uncovered after which transfer to a brand new space.

A collage of a woman demonstrating how to make gremolata

When potatoes are completely roasted…

Roasted Mexican Potatoes with Cilantro Gremolata before being tossed in herbs

…toss in herbs and voila! A wholesome facet to any Mexican dish.

Roasted Mexican Potatoes with Cilantro Gremolata being tossed in herbs

I serve this alongside my Spicy Lime Lime Hen or my Grilled Skirt Steak with Seared Veggies!

A blonde woman holding a bowl of Roasted Mexican Potatoes with Cilantro Gremolata

Ideas and what you have to: When roasting greens it’s essential to keep in mind that it doesn’t matter what the recipe says, you prepare dinner them until they’re achieved to your liking! I like mine crispy and browned so I prepare dinner them longer than most recipes name for. You ALWAYS want an excellent knife (my favourite). Additionally, you will want a rimmed cookie sheet, unbleached parchment paper and a microplane for zesting limes.

A spicy facet to any Mexican dish or serve alongside a easy roasted rooster.

Course:

Aspect Dish

Delicacies:

Mexican

Key phrase:

straightforward dinner recipe, straightforward facet dish recipe

Servings: 4 servings

Creator: Linda Spiker

For potatoes:

  • 1 1/2
    kilos
    tri-colored
    new or new rose potatoes, quartered
  • 1 1/2
    tsp
    sea salt
  • 1
    tsp
    pepper
  • 1/2
    tsp
    cumin
  • 1/2
    tsp
    chili powder
  • 1/2
    tsp
    onion powder
  • olive oil

For gremolata:

  • 1/3
    cup
    cilantro
    chopped
  • 2
    small cloves garlic
    peeled and minced
  • 2
    limes zested

  1. Preheat oven 400 levels and place rack in higher third of oven. Cowl a rimmed cookie sheet with parchment paper.

  2. Quarter potatoes (of reduce in half, relying on measurement)

  3. Mix sea salt, pepper, cumin, chili powder and onion powder, stir until properly mixed.

  4. Place potatoes on parchment coated cookie sheet, drizzle with olive oil and toss until potatoes are glistening however not drenched.

  5. Sprinkle with spices and toss.

  6. Place in oven and roast for 40-50 minutes (or till cooked by way of and edges are golden)

  7. Whereas potatoes are roasting, mix cilantro, garlic and lime zest toss.

  8. When potatoes are achieved to your liking take away from oven and toss with cilantro gremolata and serve!

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Put up tags: Gluten free, grain free, dairy free

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