RECIPE: Mexican Style Roast Potatoes (and a book update!)

Okay, the title here is a bit misleading because I’m going to start with the book update.

The publication date for the Evangelina Takes Flight sequel is October 31, 2021. Woo hoo! It’s now in the copy editing phase (3 separate rounds). The title will be finalized in May and the blurb (think back of book) will be, also. Things are heating up, and I can’t wait to see it and hold it in my hands.

And now for the RECIPE:

I love roasting potatoes this way now – I stole the idea from a recipe for Greek potatoes and applied it to my own Mexican repertoire.

Preheat oven to 450 degrees.


3 lbs Yukon gold potatoes

1/3 C chicken broth

1/3 C fresh lime juice

1/4 C good light olive oil (golden, not green in color)

1 1/2 t salt

1 t fresh ground pepper

1 T toasted cumin seeds (or use 1 t ground cumin if you must)

1 t garlic powder

1/4 t dried red chili flakes

1/4 c finely chopped cilantro

1/4 c chopped chives


If using cumin seeds, set in small skillet on medium-high heat and stir until browned and fragrant. Set aside.

Wash and cut each potato in half lengthwise then in half again crosswise.

Put chicken broth, lime juice and olive oil in rimmed baking sheet.

If using toasted cumin seeds, grind in spice grinder or use a mortar and pestle. Sprinkle over potatoes in pan.

Mix salt, pepper, garlic powder and chili flakes together. If using ground cumin, add it to the salt mixture.

Sprinkle spices over the potatoes. Toss potatoes and spices together in pan ensuring all the potatoes get coated with the broth/oil.

Bake for 45 minutes or until golden brown and crispy on top, flipping each potato over half way through. If they become fork tender before they’re crispy, run them through the broiler.

Remove from oven and sprinkle with cilantro and chives. Serve!

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