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Amazingly crisp-tender candy potatoes roasted to perfection. Such a fast, simple, vegetarian aspect dish for any meal!
This has shortly develop into considered one of my most favorited aspect dishes this yr. It doesn’t require an excessive amount of work and it includes only some pantry staples of spices, but it packs a lot taste. It could actually additionally costume up any meal and extra – I even throw them into burrito bowls or cube them up actual small for veggie taco evening.
The most effective half is that sprinkle of contemporary cilantro (parsley is a superb sub when you have a nasty relationship with cilantro) and freshly squeezed lime juice proper on high. That tart goodness mixed with the savory-salty taste simply hits in another way. Typically I’ll even eat them sizzling off the sheet pan with out a essential.
- 3 kilos small candy potatoes, scrubbed, patted dry, and lower into 2-inch chunks
- 3 tablespoons olive oil
- 1 teaspoon floor cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- ⅛ teaspoon floor cinnamon
- Kosher salt and freshly floor black pepper, to style
- ¼ cup contemporary cilantro leaves
- 1 lime, lower into wedges
Preheat oven to 425 levels F. Evenly oil a baking sheet or coat with nonstick spray.
In a small bowl, whisk collectively olive oil, cumin, paprika, chili powder, cinnamon, 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
Place candy potatoes in a single layer onto the ready baking sheet. Stir in olive oil combination and gently toss to mix.
Place into oven and bake for 30-35 minutes, or till fork tender, stirring midway. Sprinkle with cilantro.
Serve instantly with lime wedges.
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