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Amazingly crisp-tender candy potatoes roasted to perfection. Such a fast, straightforward, vegetarian aspect dish for any meal!
This has shortly grow to be one in all my most favorited aspect dishes this 12 months. It doesn’t require an excessive amount of work and it entails just a few pantry staples of spices, but it packs a lot taste. It could actually additionally gown up any meal and extra – I even throw them into burrito bowls or cube them up actual small for veggie taco evening.
The perfect half is that sprinkle of contemporary cilantro (parsley is a superb sub you probably have a nasty relationship with cilantro) and freshly squeezed lime juice proper on prime. That tart goodness mixed with the savory-salty taste simply hits otherwise. Typically I’ll even eat them sizzling off the sheet pan with no predominant.
- 3 kilos small candy potatoes, scrubbed, patted dry, and minimize into 1-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, minimize into wedges
- Preheat oven to 425 levels F. Flippantly 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.