Easy Mexican Roasted Potatoes

• servings: 6 servings
• active time: 10 minutes
• total time: 40 minutes

Ingredients

1 garlic clove - crushed

1 tsp paprika

1 tsp fine salt

½ tsp black pepper

1 tsp ground cumin

½ tsp chilli powder

½ tsp dried oregano

1 kg potatoes

2 tablespoons rapeseed/canola oil (plus extra for oiling the roasting tin)

sea salt flakes

chopped fresh coriander/cilantro

Directions

Preheat your oven to 220 °C, 200 °C Fan, 425 °F, Gas Mark 7.

Mix together the spices, salt and pepper.

Peel and cut your potatoes into 1.5cm slices and then cut the slices to give 1.5cm x 1.5cm sticks. Now cut the sticks to produce 1.5cm dice.

Rinse potato cubes in cold water and drain before patting dry with a clean tea towel.

Evenly coat your diced potatoes with the oil.

Toss with crushed garlic so it becomes evenly distributed over the oiled potato cubes.

Sprinkle previously mixed spices, salt and pepper over your potatoes. Stir and turnover the potatoes so they are evenly coated with the seasoning mixture.

Grease roasting tin with a little oil before evenly spacing your potato cubes on it. Allow plenty of room for air circulation between the cubes. If you don’t have a roasting tin which is large enough, use two tins to achieve maximum crispness.

Place your roasting tin/s of potatoes into pre-heated oven.

Cook for 30 minutes, turning the potatoes after 15 minutes.

Nutrition

• Calories: 173 kcal
• Total Fat: 5 g
• Unsaturated Fat: 5 g
• Sodium: 401 mg
• Total Carbohydrate: 30 g
• Dietary Fiber: 4 g
• Total Sugars: 1 g
• Protein: 4 g