Mexican Roasted Potatoes
How to make crunchy roasted Mexican Potatoes. Our easy vegetarian snack recipe features baked potato chunks served with a spicy chipotle sour cream dip.
Servings: 2
Calories: 484kcal
Equipment
- French knife
- measuring cups
- measuring spoons
- baking sheet
- Mixing bowls
- Food processor
Ingredients
- 1.5 lb Yukon Gold Potatoes washed and quartered
- 2 tbsp Canola Oil
- 1.5 tsp Kosher Salt
- 0.5 tsp Chili Powder
- 0.5 tsp Dried Oregano
- 1/4 tsp Black Pepper
- 1/4 tsp Garlic Powder
- 1/4 tsp Onion Powder
- 1 tbsp Cilantro chopped
Chipotle Sour Cream Dip
- 1 cup Sour Cream
- 1 tbsp Lime Juice
- 1 Chipotle in Adobo Sauce
Instructions
- Preheat oven to 400 F. Line a baking sheet with parchment paper or spray with non stick cooking spray.
- In a large mixing bowl, add the oil, salt, chili powder, oregano, black pepper, garlic powder and onion powder. Toss together with potatoes until they are fully coated with spices. Transfer to baking sheet.
- Scatter the potatoes on the baking sheet to ensure they are not touching this will ensure they get crispy and not soggy in the oven. Bake for 20 minutes. Remove from oven, flip over the potatoes and bake for another 20 minutes, until crispy.
- While potatoes are in the oven prepare the dip. In a food processor add the sour cream, lime juice and one chipotle in adobo sauce. Blitz until fully combined. Add salt and pepper to taste.
- Serve crispy Mexican Roasted Potatoes sprinkled with chopped cilantro. In a separate bowl offer chipotle sour cream for dipping.
Nutrition
Calories: 484kcal | Carbohydrates: 31.3g | Protein: 7.1g | Fat: 38.9g | Saturated Fat: 16.1g | Cholesterol: 53mg | Sodium: 1988mg | Potassium: 766mg | Fiber: 3.4g | Sugar: 1.7g | Calcium: 171mg | Iron: 2mg