Southwestern Potatoes
Crispy, bold, and packed with zesty southwestern flavors, these Southwestern Potatoes are your new go-to side dish! Perfectly roasted Russet potatoes are coated in a robust spice blend of chili powder, cumin, smoked paprika, garlic, and onion powders, creating a dish that's bursting with warmth and smoky undertones. Topped with fresh cilantro and green onions and served with a squeeze of lime, these golden potato cubes deliver a vibrant mix of textures and tastes in every bite. Ready in under an hour with minimal prep, this easy recipe is a flavorful addition to any meal, whether you're hosting a crowd or spicing up your weeknight dinner. Perfect for lovers of roasted veggies and southwestern cuisine, these potatoes are gluten-free, vegetarian-friendly, and irresistibly delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 medium Russet potatoes
- 3 tablespoons Olive oil
- 1 teaspoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Smoked paprika
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.75 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro
- 2 stalks Green onion
- 1 whole Lime
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or lightly grease it.
Wash and scrub the potatoes thoroughly. Peel them, if desired, or leave the skins on for extra texture. Cut the potatoes into 1-inch cubes for even cooking.
In a large mixing bowl, combine the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. Stir well to create a spice mixture.
Add the cubed potatoes to the bowl and toss until all pieces are evenly coated with the seasoning mixture.
Spread the seasoned potatoes evenly over the prepared baking sheet, ensuring they are in a single layer for even roasting.
Place the baking sheet in the preheated oven and roast for 20 minutes. After 20 minutes, use a spatula to flip the potato cubes to ensure even browning on all sides. Continue roasting for another 15-20 minutes, or until the potatoes are golden and crispy on the outside and tender on the inside.
While the potatoes are roasting, finely chop the fresh cilantro and green onions, and set them aside. Cut the lime into wedges for serving.
Once the potatoes are done, remove them from the oven and transfer them to a serving dish. Sprinkle the chopped cilantro and green onions over the top for garnish.
Serve hot with lime wedges on the side for an optional zesty finish.
Nutrition Facts
Calories |
1119 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.1 g | 55% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1930 mg | 84% | |
| Total Carbohydrate | 168.5 g | 61% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 10.2 g | ||
| Protein | 22.4 g | 45% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 192 mg | 15% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 4197 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
