Ingredients
Scale
- 6 medium russet potatoes (or Yukon Gold)
- 3 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- Salt and black pepper, to taste
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- Optional toppings: shredded cheese, sour cream, chopped green onions, turkey bacon bits
Instructions
- Wash and Cut the Potatoes:
Scrub the potatoes thoroughly under running water. Leave the skins on for added texture and nutrition. Cut the potatoes into even, bite-sized cubes (about 1 inch thick). - Preheat the Oven or Air Fryer:
For oven preparation, preheat to 425°F (220°C). If using an air fryer, preheat to 400°F (200°C). - Season the Potatoes:
In a large bowl, combine the cubed potatoes with olive oil. Add garlic powder, onion powder, smoked paprika, cumin, chili powder, salt, and pepper. Toss thoroughly to coat each piece evenly with oil and seasoning. - Roast or Air Fry:
- – Oven method: Spread the potatoes in a single layer on a baking sheet lined with parchment paper. Roast for 30–35 minutes, flipping them halfway through to ensure all sides are golden and crispy.
- – Air fryer method: Place the potatoes in the air fryer basket in a single layer. Cook for 15–18 minutes, shaking the basket at the halfway point.
- Add Fresh Finishes:
Transfer the hot potatoes to a serving bowl. Drizzle with lime juice and sprinkle with chopped cilantro. Toss lightly to distribute. - Optional Toppings:
Garnish with shredded cheese, turkey bacon bits, chopped green onions, or a dollop of sour cream, if desired.
Notes
For best texture, avoid overcrowding the pan or air fryer basket.
You can substitute Yukon Gold potatoes for a creamier interior.
To keep the dish mild, omit or reduce the chili powder.
The potatoes pair well with grilled chicken, burrito bowls, or scrambled eggs.
- Prep Time: 10
- Cook Time: 18