Roasted Potatoes with Mexican Spices

Spice up your Thanksgiving this year with a different spin on potatoes.

2 lbs. red or white skinned new potatoes, quartered
1 tbsp olive oil
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp dried oregano
1/8 tsp ground cinnamon
1/2 tsp salt
1/2 cup chopped fresh cilantro
2 spring onions, sliced

Preheat the oven to 400 degrees Fahrenheit. Spray a baking sheet with non-stick cooking spray and set aside.

Place the cut potatoes in a large bowl. Add the olive oil and sprinkle in the cumin, chili powder, oregano, cinnamon, and salt. Use a large spoon to stir the potatoes until each piece is evenly coated in oil and spices.

Transfer the potatoes to the baking sheet and spread them in a single layer. Bake for 20 minutes. Remove from the oven and use a spatula to gently stir the potatoes to release any that may be stuck to the baking pan. Cook an additional 15 to 20 minutes, until the potatoes are browned and tender.

Transfer the potatoes to a serving bowl and sprinkle with the fresh cilantro and sliced spring onions. Serve warm.

Recipe from

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