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Amazingly crisp-tender candy potatoes roasted to perfection. Such a fast, simple, vegetarian facet dish for any meal!
This has rapidly grow to be considered one of my most favorited facet dishes this yr. It doesn’t require an excessive amount of work and it entails only some pantry staples of spices, but it packs a lot taste. It may well additionally costume up any meal and extra – I even throw them into burrito bowls or cube them up actual small for veggie taco night time.
The most effective half is that sprinkle of recent 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 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 recent cilantro leaves
- 1 lime, lower into wedges
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Preheat oven to 425 levels F. Calmly oil a baking sheet or coat with nonstick spray.
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In a small bowl, whisk collectively olive oil, cumin, paprika, chili powder, cinnamon, 1 1/4 teaspoons salt and 1/2 teaspoon pepper.
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Place candy potatoes in a single layer onto the ready baking sheet. Stir in olive oil combination and gently toss to mix.
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Place into oven and bake for 30-35 minutes, or till fork tender, stirring midway. Sprinkle with cilantro.
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Serve instantly with lime wedges.
