Ingredients
Scale
- 4 large russet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup shredded cheddar cheese
- 1/2 cup chopped fresh cilantro
- 1 small red onion, diced
- 1 jalapeño, sliced (optional for extra spice)
- Fresh lime wedges for serving
Instructions
- Preheat your oven to 400°F (200°C). Toss the cubed potatoes with olive oil, smoked paprika, chili powder, cumin, garlic powder, salt, and pepper until evenly coated. Spread on a baking sheet.
- Roast the potatoes for 25-30 minutes until golden and crispy, flipping halfway through.
- Transfer roasted potatoes to a baking dish. Sprinkle with shredded cheddar cheese, diced red onion, sliced jalapeño (if using), and chopped cilantro.
- Return to the oven and bake for an additional 5 minutes until cheese melts and bubbles.
- Remove from oven, squeeze lime juice over the top, and serve hot for a zesty Mexican-inspired flavor.
Notes
- Feel free to add hot sauce or sour cream for extra flavor.
- Perfect for pairing with grilled meats or serving as a vegetarian main with toppings.
- To keep leftovers crispy, reheat in a hot oven or skillet.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 30mg