Sheet Pan Mexican Potatoes

Prep Time 10 mins
Cook Time 25 mins
Total Time 35 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Beginner
Servings: 10
Best Season: Suitable throughout the year
Ingredients
  • 4 yellow potatoes (4-6, about 3 lbs)
  • 2 tablespoons olive oil (organic)
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 teaspoon parsley
  • 1 1/2 teaspoons chili powder
  • 1 lime (for topping)
  • cilantro (to taste)
  • Sour cream or Greek yogurt (for topping, optional)
Instructions
  1. 1
    Preheat the oven: Set to 400°F and line a baking sheet with foil. Lightly spray with avocado or olive oil.
  2. 2
    Prep the potatoes: Dice into quarters and toss in a large bowl with olive oil, garlic powder, onion powder, salt, pepper, paprika, cumin, oregano, parsley, and chili powder until evenly coated.
  3. 3
    Roast: Spread evenly on the prepared sheet pan and bake for 30–40 minutes, flipping halfway through, until golden and fork-tender.
  4. 4
    Serve: Top with a squeeze of fresh lime juice, chopped cilantro, and a dollop of sour cream or Greek yogurt if desired.
Note

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