We love potatoes in our family. Potatoes are a perfect side dish for dinner or served for breakfast/brunch. I find myself making roasted potatoes about once a week. They are definitely my go-to side dish for weeknight dinners.
I usually just roast the potatoes with olive oil, salt, and pepper. This time I wanted to change things up. Make these roasted potatoes are little more exciting. I am a big fan of using different spices to change up a basic recipe. These potatoes get coated in mix of cumin and chili powder. Make sure to use a good quality chili powder. I used a guajillo chili powder because it isn’t spicy, but adds a nice warming flavor to the potatoes. Definitely use your favorite chili powder. I bet ancho chili powder would also be especially tasty!
For roasted potatoes, I really like using baby Yukon Gold potatoes. They are creamy and delicious when roasted. If you can’t find baby potatoes, use regular Yukon Gold potatoes. Just quarter them instead of cutting in half.
After the potatoes are coated in spices and olive oil, they roasted in the oven for about 40 minutes, or until golden and fork tender. Serve as a side dish to any Southwestern or Mexican dinner. I think these are great served at brunch with Chilaquiles.
These creamy, tender potatoes are a quick and easy side dish that you will love.