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Yesterday, while prepping a Mexican extravaganza, I thought of a way to incorporate Mexican potatoes into the menu. I’m always looking for a new way to flavor and spice up my potatoes. So, my Mexican potato recipe became a reality. Although I’m partial to my garlic roasted potatoes, these Mexican Potatoes tasted fabulous.
Not only are these little potatoes healthy, but they are also easy to make. First, it is important to parboil the potatoes. Since I did not use oil or any added fat, it allows the potatoes to penetrate flavors when marinated.
How and why parboil potatoes before roasting
Parboiling is a blended word “partial” and “boiling,” which means partially boiling potatoes. Basically, it involves boiling potatoes until they are partially cooked, but not all the way.
To parboil, place the cut potatoes in salted water and boil for 7-8 minutes or until almost cooked (they will still feel firm when pierced with a knife). Drain thoroughly using a colander, then rinse in cold water to stop the cooking process.
Once cooled, the potatoes, partially cooked, act like little sponges for any flavors they marinate in.
What ingredients are needed for Mexican potatoes?
For this recipe, assemble the few ingredients, and allow the potatoes to marinate for a minimum of a couple of hours to overnight if possible. Although I parboiled and marinated my potatoes the day before, this recipe can also be made the same day.
I prefer to prepare Mexican potatoes beforehand, so they have time to marinate with the lime juice and seasonings.
The Simple Ingredients
- Baby, yellow or red potatoes (skin on; cut in halves or quarters) All the potatoes should be uniform in size.
- Fresh lime juice
- Lime zest
- Chili Powder
And, then add the potatoes and all the ingredients except for the cilantro to a Ziplock bag. Next, shake it all familycuisine.net the hokie pokie, and pop it in the refrigerator.
As a result, the magic all happens inside a large Ziplock bag or similar container while it marinates in the refrigerator for a couple of hours.
Now, it’s time to shake the potatoes again and bake. Because the potatoes are parboiled, they take only 30 minutes to roast.
Transfer marinated seasoned potatoes to a baking sheet lined with a silicone baking mat or parchment paper and roast at 400 degrees for 30 minutes.
Now, sprinkle with chopped cilantro and serve with lime slices for extra lime goodness.
The next time you see a potato, imagine the possibilities. Remember, parboiling makes these tasty Mexican potatoes soft on the inside and crispy on the outside with a hint of chili and lime.
Potato lovers? Check out these oil-free potato recipes. Love the spud!
- Cajun Potato Salad
- Sweet Potato Salad
- Vegan Potato Salad
- German Potato Salad
- Italian Potato Salad
- Spanish Potatoes
- Scalloped Potatoes
- Potato Tacos
- Pesto Potato Salad
- Sweet Potato Cakes