Mexican Roasted Potatoes with Chili, Lime and Coriander Recipe
These roasted potatoes with chili, lime and coriander are a simple side that can easily steal the show from the main dish. In Mexico, similar spice mixes often end up on street snacks made from potatoes and corn. Tangy lime and spicy chili turn ordinary roasted potatoes into something seriously addictive.
These potatoes taste like a Mexican street snack brought to your home oven – hot chili, fresh coriander and lime completely transform the familiar flavor of roasted potatoes. Thanks to the high temperature and roasting skin-side down, they come out very crispy on the outside and soft inside. The tangy, spicy seasoning mix makes them hard to stop eating.
Chef's tips
The key is to dry the potatoes really well before mixing with oil – moisture is the biggest enemy of crispiness. Spread them on the tray with small gaps between them; if they’re piled on top of each other, they’ll steam rather than roast. Add the lime juice only after baking, otherwise it will soften the skin and you’ll lose the crisp effect.
How to serve
They work brilliantly as a side to roast chicken, burgers or as a standalone snack for a shared TV night. Serve with plain yogurt mixed with garlic and a pinch of salt, or with a simple mayo-and-lime sauce. To drink, serve beer with lime or homemade lemonade with a touch of chili for the brave.
Ingredients
- potatoes thoroughly washed, skin on, cut into wedges - 800 g
- vegetable oil - 3 tablespoons
- ground chili powder or more to taste - 0.5 teaspoons
- sweet paprika, ground - 1 teaspoon
- ground cumin - 0.5 teaspoons
- granulated garlic or 1 clove fresh garlic pressed - 0.5 teaspoons
- salt or to taste - 1 teaspoon
- lime for juice and zest - 1 piece
- fresh coriander chopped, for sprinkling - 8 g
Preparation
- Preheat the oven to 210°C (top and bottom heat). Line a baking tray with baking paper.
- Wash the potatoes thoroughly, do not peel, and cut into similar-sized wedges so they roast evenly. Pat them dry with paper towels.
- In a large bowl, mix the oil, chili powder, sweet paprika, cumin, granulated garlic and salt. Add the potatoes and mix thoroughly with your hands so every wedge is coated in the spices.
- Spread the potatoes out on the tray in a single layer, skin side down, making sure they’re not too close together. This helps them get crispier.
- Roast for 30–35 minutes, until the potatoes are soft inside and deeply browned on the edges. Halfway through, gently toss them with a spatula.
- As soon as they come out of the oven, drizzle the potatoes with lime juice and toss gently. Sprinkle with grated lime zest and chopped coriander. Serve immediately while hot and crispy.
Storage
Store cooled potatoes in an airtight container in the fridge for up to 2 days. Reheat in a hot oven so they regain some crispness; avoid microwaving if possible, as it makes them soft. Refresh with a squeeze of lime and a little fresh coriander before serving again.
