A tantalizing fusion of tangy Cuban mojo sauce and crispy potatoes, this Mojo Potatoes recipe is a flavorful twist on a classic favorite. Perfect as a side dish or a snack, these potatoes are sure to jazz up any meal with their zesty flair.
Ingredients:
- 4 large potatoes, washed and scrubbed
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/4 teaspoon chili powder
- Salt and black pepper to taste
- 1/4 cup fresh orange juice
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh lemon juice
- 2 tablespoons chopped fresh cilantro (optional)
- Lime wedges for serving
Directions:
- Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
- Cut the potatoes into wedges or cubes, depending on your preference. Place them in a large mixing bowl.
- In a small saucepan, heat the olive oil over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Stir in the cumin, paprika, and chili powder, and cook for an additional minute, stirring constantly.
- Remove the saucepan from the heat and pour the garlic-spice mixture over the potatoes in the mixing bowl. Toss well to coat the potatoes evenly.
- Spread the potatoes in a single layer on the prepared baking sheet. Season with salt and black pepper to taste.
- Roast the potatoes in the preheated oven for 25-30 minutes, or until they are golden brown and crispy on the outside, and tender on the inside. Flip them halfway through the cooking time for even browning.
- While the potatoes are roasting, prepare the mojo sauce. In a small bowl, whisk together the orange juice, lime juice, and lemon juice. Season with salt and pepper to taste. If desired, stir in the chopped cilantro for an extra burst of flavor.
- Once the potatoes are done, transfer them to a serving platter. Drizzle the mojo sauce over the top or serve it on the side for dipping.
- Garnish with fresh lime wedges before serving. Enjoy your Mojo Potatoes hot and savor the zesty goodness!
