Latin Roasted Potatoes

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Makes about 4 side servings

Start to finish: 45 minutes

Ingredients

  • 2 pounds (about 900g) potatoes, skin on, scrubbed, chopped*
  • 1 tablespoon coconut oil (or olive oil)
  • 1 tablespoon chili, ancho, or chipotle powder
  • 1 tablespoon cumin
  • 3 garlic cloves, minced
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 1 medium yellow onion, roughly chopped (the rougher, the better)
  • 1 pint (about 300g) cherry or San Marzano tomatoes, chopped in half
  • 1/2 bunch cilantro (more to taste), chopped
  • juice of quarter lime, or about one tablespoon
  • avocado / guacamole, lime wedges (optional)

Method

  1. Preheat oven to 425° F / 220° C / Gas 7.
  2. In a bowl, mix together oil through black pepper. Toss in potatoes and onions. Spread evenly on baking sheet (lined with parchment paper if you’re a lazy fuck like me). Bake for 25 minutes, giving the pan a shake halfway through.
  3. Carefully mix in tomatoes and watch it go (!) for an additional 10-15 minutes.
  4. Remove from oven and dump in bowl; toss with lime juice and cilantro.
  5. Serve with avocado/guacamole and lime wedges if you’re awesome.

*Fingerlings are best. If you use them, just wash and cut in half lengthwise.

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