Roasted Mexican Potatoes with Cilantro Gremolata

The cilantro gremolata gives a zesty, fresh twist to these roasted Mexican potatoes, which are bursting with flavor from the spices and herbs. This is a tasty side dish that fits well with any protein or can be eaten on its own as a snack. It is also Paleo friendly.

Ingredients:

• 1 lb small potatoes, halved or quartered
• 2 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp paprika
• Salt and pepper to taste
• 1/4 cup fresh cilantro, finely chopped
• 1 clove garlic, minced
• 1 tbsp lemon juice
• Zest of 1 lemon

Instructions:

Set oven temperature to 400F 200C

Toss potatoes with olive oil, cumin, paprika, chili powder, salt, and pepper in a big bowl until well coated

Arrange potatoes in a single layer on a parchment paper-lined baking sheet

Roast, turning halfway through, in a preheated oven for 25 to 30 minutes, or until golden brown and crispy

Meanwhile, to make the gremolata, combine the minced garlic, chopped cilantro, lemon juice, and lemon zest in a small bowl

After the potatoes are roasted, move them to a platter and dress them with the gremolata of cilantro

Enjoy while hot!