Try these ROASTED CILANTRO LIME POTATOES will knock your socks off. They are Whole30, gluten free, and super kid friendly. Make sure you add these to your next Mexican meal night!
Cilantro and lime have to be one of my favorite combinations of flavors. It really brightens up a dish and adds great flavor. And with only those two ingredients. I love making these as a side whenever I have Mexican food. I replace beans with taters. Everyone is happy because we all know beans are the magical fruit 🙂
Before we get to the recipe lets talk about the great cilantro debate. I actually googled “is the hate for cilantro really real?” (Sidenote: did you know there are Facebook and even websites dedicated to the hate of cilantro) Some people, like me, say it smells fresh and fragrant and it even has a little bit of a citrusy note to me. But others are quick to let you know that cilantro is basically the devil and tastes like soapy dirt. So what do scientists think?? Well there is a few reasons and this ARTICLE talks about why you may LOVE it or DESPISE it!
If you are a cilantro hater than this recipe isn’t for you cause it’s drowning in cilantro. You could omit, but then it’s just lime potatoes and what’s the fun in that?! I really love having these as a side to tacos or with carnitas. I have a great Mexcian Eggs Benedict (coming soon) and these are bomb diggity with it!
I have some recipes on my blog already that these would pair well with like:
MEXICAN STUFFED ZUCCHINI BOATS
MEXICAN CHICKEN WITH CAULI-RICE AND OKRA
BREAKFAST TACOS WITH JICAMA TORTILLAS
Alright cilantro lovers, lets get to the recipe!
Ingredients
- 1 lb yukon gold or sweet potatoes, diced
- juice of 2 limes
- 2 tbl fresh cilantro, finely chopped
- 1 1/2 tsp sea salt
- 1 tsp garlic powder
- spray oil (I like avocado oil)
- Optional: fresh cilantro for garnish
Instructions
- Preheat oven to 400 degrees F.
- Dice your potatoes up and place in a bowl.
- Add the chopped cilantro, sea salt, lime juice, and garlic powder. Mix to combine.
- Spread potatoes onto a baking sheet and spray some oil over the top.
- Place in oven and roast for 20 minutes.
- Stir and roast another 5 minutes or until nice, crispy, and golden brown.
- Remove from oven and garnish with some more fresh cilantro.
Are you a cilantro lovah or a cilantro hater? What would you pair this with?
Whole30: yes
Paleo: no (use sweet potatoes)
These were really good, but I gotta question the serving size. 4-6 servings with 1 lb of potato? Uh, not in MY house! I tripled the recipe and mi familia (3 of us) MURDERED it! I served it with a pork tenderloin that I seasoned with a cumin inspired rub and salad. The flavor is bright and yummy. Be prepared to pick at them after you’re full! These potatoes are totally now in the rotation!!
I think it really depends per household. My husband is the real potato lover in the family, so he could eat the whole pan, where I’m good with only a few pieces. I’m glad you tripled it lol! And pairing it with that pork tenderloin sounds so amazing!
Can I come eat at your house?
Loved these! Cilantro & lime are a great duo. This could be an awesome side dish for anything, really. I’m thinking I’ll enjoy the left overs tomorrow with my breakfast! I used 3 sweet potatoes with this recipe and it worked well! We’ll definitely be using this recipe again!
I love these potatoes with breakfast! So happy you enjoyed!
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