Crispy roasted potatoes baked with classic Mexican spices and tossed together with a zesty pico de gallo! Great served warm or as a healthy alternative to a potato salad!
Course Side Dish, Vegan
Cuisine Mexican
Prep Time 10minutes
Cook Time 30minutes
Total Time 40minutes
Servings 4people
Calories 228kcal
Author Mila Furman
Ingredients
2poundsYukon Gold potatoescut into quarters or eighths if the potatoes are large
2tbspolive oil
1tbspgarlic powder
1tspchipotle powder
1tspsmoked paprika
1tbsponion powder
1large tomatosmall diced
2green onions/scallionsfinely sliced
1/2a small red onionfinely diced
4tbspcilantrofinely diced
1jalapeno finely dicedoptional
2garlic clovesminced
juice of one lemon
salt and pepper to taste
sliced avocado optional
Instructions
Preheat oven to 450 degrees.
Combine quartered potatoes with olive oil, garlic powder, onion powder, smoked paprika and chipotle powder. Toss together so everything is nicely coated.
Place in the oven and roast for 15 minutes. After 15 minutes, rotate the pan and toss the potatoes by shaking the pan. This will ensure even cooking. Allow to cook for another 10 minutes.
In the meantime make the pico de gallo: combine tomatoes, onions, scallions, jalapeƱo, cilantro, garlic and lime juice. Season to taste with salt and pepper.
Remove potatoes out of the oven and allow to cool for 5 minutes. Toss with pico de gallo and serve.
Notes
Nutritional information is to be used as a guideline only.