You make some cilantro and lemon roasted potatoes! DUH!
I LOVE roasted potatoes. My “go to” seasonings are rosemary, garlic, and olive oil, but I’m always trying to experiment with new flavor combinations.
With these potatoes, I was trying to stick with the Mexican theme of the quesadilla, but I still wanted something somewhat simple. If you haven’t noticed, I am all about simple cooking that utilizes fresh, wholesome ingredients.
After looking through my spice rack, I just pulled out a few spices that I thought would go well together and would stick with the Southwestern aspect of the recipe.
These were simply amazing.
GO MAKE THEM NOW.
1 LBS yukon gold potatoes, diced
3 TBS olive oil
2 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp chili powder
1/2 tsp ground coriander
1/2 tsp garlic powder
Salt and pepper to taste
2 TBSP chopped fresh cilantro
2 TBSP lemon juice
Pre-heat oven to 400 degrees.
In a small bowl, combine all ingredients except the cilantro and the lemon.
Roast for 30-40 minutes, flipping the potatoes half way through cooking.