Mexican Potatoes
This recipe features roasted potatoes with a blend of spices, onions, and bell peppers for a flavorful side dish.
Equipment
- oven
- Baking sheet
Ingredients
Potatoes
- 2 pounds medium-sized potatoes Use waxy varieties like Yukon Gold or red potatoes.
Olive Oil
- 4 tablespoons olive oil Helps in roasting and adds flavor.
Onion
- 1 medium onion Diced finely.
Bell Peppers
- 2 pieces bell peppers Preferably one red and one green.
Garlic
- 3 cloves garlic Minced finely.
Spices
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
Salt and Pepper
- 0.5 teaspoon salt Adjust to taste.
- 0.25 teaspoon black pepper Adjust to taste.
Instructions
- Preheat the oven to 425°F (220°C).
- Cut the potatoes into bite-sized cubes and place them in a large bowl.
- Add olive oil, diced onion, chopped bell peppers, minced garlic, cumin, chili powder, paprika, salt, and pepper to the bowl. Toss until well combined.
- Spread the mixture evenly on a baking sheet.
- Roast in the preheated oven for about 30 minutes, or until the potatoes are golden and tender, stirring halfway through.
Notes
Feel free to add other vegetables or adjust the spice levels according to your taste.