Thursday, December 6, 2012

Potatoes with a Zest

Here is a new way to make potatoes.
If you like a little twist of lime these are pretty good.
Make sure your potatoes are cooked all the way through so they are tender!

Roasted Chile Lime Potatoes 

2 tsp. Lime Zest
2 Tbsp. Fresh Lime Juice
2 Tbsp. Olive Oil
1/4 tsp. Chili Powder
1/4 tsp. Garlic Powder
1/2 Tsp. Onion Powder
Salt and Pepper to Taste
4 medium Yukon gold or Russet Potatoes washed and dried
1/4 grated Monterrey Jack or Cheddar Cheese
1 Tbsp. Chopped Cilantro

Line a baking sheet with tin foil and preheat your oven to 425 degrees. Spray your foil with cooking spray so your potatoes won't stick to it. Place your lime zest, lime juice, olive oil, chili powder, garlic powder, onion powder, salt, and pepper in a large bowl. Cut your potatoes in 1/2 inch cubes (no larger) and add them to the bowl. Stir in your potatoes to coat them with all of the seasonings. Pour the potatoes into the foil-lined pan in a single layer so that they are not touching. Bake for 20 minutes or until your potatoes are tender when you pierce them with a fork. Remove these from the oven and sprinkle them with cheese and cilantro. Serve these hot. 4-6 servings.

*Note: you can double this recipe if you need more potatoes. Just remember if you double it you will need two pans lined with foil. 

*date is off on the picture

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