Name: Roasted Mexican Potatoes
Ingredients: 1 lb (454 g) potatoes, cut into evenly sized small cubes; 1/2 onion, diced, optional; 1 bell pepper, diced, optional; 1 1/2 tbsp (22 mL) avocado oil; 1/2 tbsp chili powder; 1 tsp ground cumin; 1/2 tsp dried oregano; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp paprika; 1/4 tsp sea salt; 1/4 tsp freshly ground black pepper

Instructions

Preheat the oven to 425°F (218°C). Line a rimmed baking sheet with parchment paper or lightly grease it.
Combine all of the Mexican seasoning ingredients in a small bowl.
Wash and dry the potatoes, then cut them into small, even cubes. Put them in a large bowl. Add the optional onion and bell pepper.
Drizzle with avocado oil and toss to coat. Sprinkle over the seasoning mixture and toss again until evenly coated.
Spread the potatoes and vegetables in a single layer on the prepared baking sheet.
Roast for 30-40 minutes, turning once, until browned and tender when pierced with a fork. Serve hot.

Roasted Mexican Potatoes

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Ingredients

Instructions

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