Get ready to transform the ordinary potato salad into an extraordinary culinary adventure! This Southwest Roasted Potato Salad isn't just another side dish—it's a flavor explosion that will transport your palate straight to the vibrant landscapes of the Southwest. Imagine crispy, golden-brown baby potatoes kissed with smoky chili and cumin, then crowned with fresh cilantro and zesty red onions. Whether you're hosting a backyard barbecue or looking to elevate your weeknight dinner, this recipe promises to be your new go-to sensation that'll have everyone asking for seconds!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1.5 lbs baby potatoes, halved
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp cumin
- Salt and pepper to taste
- 1/4 cup chopped cilantro
- 1/4 cup diced red onion
Instructions
- Preheat the oven to 425°F (218°C). Line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Wash the baby potatoes thoroughly and pat them dry with a clean kitchen towel. Cut each potato in half to ensure even roasting and maximum flavor absorption.
- In a large mixing bowl, combine the halved potatoes with olive oil, chili powder, cumin, salt, and pepper. Toss the potatoes until they are evenly coated with the spice mixture.
- Spread the seasoned potatoes cut-side down on the prepared baking sheet, ensuring they are in a single layer with some space between each potato for proper roasting.
- Roast the potatoes in the preheated oven for 20-25 minutes, turning them once halfway through cooking. They should be golden brown and crispy on the outside, tender on the inside.
- Remove the potatoes from the oven and let them cool for 5-10 minutes to allow them to set and slightly firm up.
- Transfer the roasted potatoes to a serving bowl. Sprinkle chopped fresh cilantro and diced red onion over the top.
- Gently toss the potatoes with the herbs and onion to distribute the flavors evenly. Taste and adjust seasoning if needed.
- Serve warm as a side dish or let cool to room temperature for a delightful potato salad variation.
Tips
- Choose the right potatoes: Baby potatoes work best for even roasting and a creamy interior.
- Don't overcrowd the baking sheet—give each potato some breathing room to ensure maximum crispiness.
- Cut potatoes evenly to guarantee uniform cooking and a consistent texture.
- For extra flavor, consider adding a sprinkle of smoked paprika alongside the chili powder.
- Let the potatoes cool slightly before tossing with herbs to prevent wilting.
- For a spicier kick, add a pinch of cayenne pepper to the seasoning mix.
- This dish can be served warm or at room temperature, making it perfect for meal prep and picnics.
- Experiment with additional toppings like crumbled queso fresco or a drizzle of lime juice for added complexity.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 25g
Protein: 3g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
