Amazingly crisp-tender candy potatoes roasted to perfection. Such a fast, simple, vegetarian facet dish for any meal!
This has rapidly change into one in every of my most favorited facet dishes this 12 months. It doesn’t require an excessive amount of work and it includes only some pantry staples of spices, but it packs a lot taste. It may possibly 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 very best half is that sprinkle of recent cilantro (parsley is a good sub when you have a nasty relationship with cilantro) and freshly squeezed lime juice proper on high. That tart goodness mixed with the savory-salty taste simply hits in another way. Generally I’ll even eat them sizzling off the sheet pan with no fundamental.
- 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
Preheat oven to 425 levels F. Calmly 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.