Papas al Horno
A Mexican-inspired twist on Spain's classic oven-roasted potatoes.
The dish has Spanish ancestry, Mexican flavors, Canadian-bred Yukon Gold potatoes, and a modern American presentation. The name simply means "oven-roasted potatoes," and it's a common phrase used throughout Spain and Latin America that describes a cooking method rather than a specific recipe. Search the Internet for Papas al Horno or Patatas al Horno and you'll find countless variations in seasonings, presentations, and even the types of potatoes used.
This recipe is an amalgamation of several I found during my search for an alternative to Mexican or Spanish Rice on a Taco Tuesday menu.
While this dish shares the bold spirit of Spain's famous Patatas Bravas, this Mexican-inspired version trades frying for roasting and finishes the crisp potatoes with fresh lime juice, cilantro, and Cotija cheese. The result is a lighter side dish that borrows from two culinary traditions while establishing a character all its own.
Papas al Horno
A Mexican-inspired twist on Spain's classic oven-roasted potatoes.
Ingredients
- 3 lbs baby Yukon Gold potatoes, halved
- 3 tbsp olive oil
- 1 tsp kosher salt
- 1 tsp freshly ground black pepper
- 2 tsp chili powder
- 1 tsp Spanish or smoked paprika
- 1 tsp ground cumin
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp cayenne
- juice of 1 lime
- 1/4 cup chopped fresh cilantro
- 1/3 cup crumbled Cotija cheese
- lime wedges for serving
Instructions
- Preheat the oven to 425°F.
- Wash, then boil the potatoes in salted water for 8–10 minutes, just until they begin to soften. Drain well and let them steam dry for a few minutes.
- Toss the potatoes with the olive oil, sale, pepper, chili powder, paprika, cumin, garlic powder, onion powder and cayenne.
- Spread onto a baking sheet or sheet pan lined with aluminum foil in a single layer.
- Roast for 20 minutes, turn them over, then roast another 15–20 minutes, until deeply browned and crispy.
- Transfer to a serving bowl. Immediately squeeze the lime juice over the potatoes and gently toss.
- Sprinkle with cilantro and Cotija cheese.
