Ingredients:

  • 2 lbs Russet or Yukon Gold potatoes, scrubbed and cubed
  • 3 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cayenne pepper
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp Queso Fresco or Cotija cheese, crumbled
  • 1 lime, cut into wedges

Instructions:

  1. Cut the potatoes into consistent 1/2 inch (1.3cm) cubes. Note: This ensures they all finish roasting at the exact same time
  2. In a large mixing bowl, toss the cubed potatoes with avocado oil. Sizzle check: Ensure every single face of every cube is glistening.
  3. Add smoked paprika, ground cumin, garlic powder, onion powder, cayenne pepper, kosher salt, and black pepper. Toss again until the potatoes are a vibrant orange red.
  4. Preheat a rimmed baking sheet in the oven at 425°F (220°C). Note: This is the most important step for crispiness
  5. Spread the seasoned potatoes in a single layer on the hot pan. Sizzle check: You should hear an immediate, aggressive hiss as they hit the metal.
  6. Roast for 10-12 minutes without touching them.
  7. Flip the potatoes using a spatula. Note: This ensures both sides get that mahogany color
  8. Roast for another 10-13 minutes until the edges are firm and the skins are crackling.
  9. Remove from the oven and immediately garnish with chopped fresh cilantro and crumbled Queso Fresco.
  10. Serve immediately with fresh lime wedges squeezed over the top.